So, I have cooked two hams on my kamado, one 5 lb ham and one 9 lb ham. This is how we cook ham for Christmas in Sweden. Ham for X-mas in Sweden is just as sacred as Turkey seems to be for Thanksgiving in the US. This is the first time I've smoked it, but definitely not the last. I used apple wood for flavor.
The ham on the grate (a bit dark, sorry about that)

Prepping it was easy, as was cooking it. I skipped the dry brining, as it has already been wet brined. I applied a thin layer of dijon mustard and then a standard rub, and put it on the grill, puffing along at 220° F. After about 4 hours I had the internal temp at 158° F, so I took it off and let it rest for a good hour, in a faux cambro.
The ham, rested and wrapped

After that comes the icing (literally). We always cover it in a mustard crust. You mix 1 egg with 3 tbsp bread crumble and 3 tbsp mustard, and cover the ham completely with a thick layer, then grill it in the oven at 450° F for 15 minutes, so the crust dries/sticks to the ham.
The ham covered with the mustard crust mix

The ham, after drying/grilling the crust

The final product. Turned out darn good!

Do you guys in the US apply some kind of crust like this, or do you leave it "bare"?
The ham on the grate (a bit dark, sorry about that)
Prepping it was easy, as was cooking it. I skipped the dry brining, as it has already been wet brined. I applied a thin layer of dijon mustard and then a standard rub, and put it on the grill, puffing along at 220° F. After about 4 hours I had the internal temp at 158° F, so I took it off and let it rest for a good hour, in a faux cambro.
The ham, rested and wrapped
After that comes the icing (literally). We always cover it in a mustard crust. You mix 1 egg with 3 tbsp bread crumble and 3 tbsp mustard, and cover the ham completely with a thick layer, then grill it in the oven at 450° F for 15 minutes, so the crust dries/sticks to the ham.
The ham covered with the mustard crust mix
The ham, after drying/grilling the crust
The final product. Turned out darn good!
Do you guys in the US apply some kind of crust like this, or do you leave it "bare"?
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