You are here

Hickory Smoked Ham With Maple Mustard Sauce

Southern.Crockpot's picture
Ingredients
  Cooked boneless ham 5 Pound (1 In Number)
  Maple syrup 3⁄4 Cup (12 tbs)
  Spicy brown mustard/Dijon mustard 3⁄4 Cup (12 tbs)
Directions

Soak wood chunks or chips in water; drain.
If using a canned ham, scrape off any gelatin.
If using another type of fully cooked ham, such as a bone-in shank, trim most of the fat, leaving a 1/8-inch layer. (The thinner the fat layer, the better the glaze will adhere to the ham.)
Arrange low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place ham on grid directly above drip pan.
Grill ham, on a covered grill, 20 to 30 minutes per pound, until a meat thermometer inserted in the thickest part registers 140°F.
If your grill has a thermometer, maintain a cooking temperature of about 200°F.
For best flavor, cook slowly over low coals, adding a few briquets to both sides of the fire every hour, or as necessary, to maintain a constant temperature.
Add more soaked hickory chips every 20 to 30 minutes.
Meanwhile, mix maple syrup and mustard in small bowl; set aside most of the syrup mixture to serve as a sauce.
Brush ham with remaining mixture several times during the last 45 minutes or so of cooking.
Let ham stand 10 minutes before slicing.
Slice and serve with maple-mustard sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Ham
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

Rate It

Your rating: None
4.32222
Average: 4.3 (18 votes)