Hickory Smoked Ham With Maple Mustard Sauce
|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)|
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.