INGREDIENTS

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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