| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
12 |
Servings |
INGREDIENTS
| 1 |
|
5 pound ham, fully cooked |
|
|
Boneless |
| 3/4 |
c |
Maple syrup |
| 3/4 |
c |
Dijon mustard, or spicy |
|
|
brown |
|
|
Hickory chips, for smoking |
INSTRUCTIONS
Soak about 4 wood chunks or several handfuls of wood 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" layer. Arrange low briquettes on each side of a
rectangular metal or foil drip pan. Pour in hot tap water to fill pan
half full. Add soaked wood 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 20-30 minutes per pound, until meat
thermometer in thickest part registers 140 degrees F. For best flavor,
cook slowly over low coals, adding a few briquettes to both sides of
the fire every hour, or as necessary, to maintain a constant
temperature. Add more hickory chips every 20-30 minutes. MAPLE MUSTARD
SAUCE Mix 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 of cooking. let ham stand 10 minutes
before slicing. Serve with Maple-Mustard Sauce.
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