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Add a photoServings: 12
Ingredients
- 1 x 5 lb. ham, fully cooked Boneless
- 3/4 c. Maple syrup
- 3/4 c. Dijon mustard, or possibly spicy brown Hickory chips, for smoking
Directions
- Soak about 4 wood chunks or possibly 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 possibly foil drip pan. Pour in warm tap water to fill pan half full. Add in soaked wood chips to the fire. Oil warm grid to help prevent sticking. Place ham on grid directly above drip pan. Grill ham, on a covered grill 20-30 min per lb., till 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 possibly as necessary, to maintain a constant temperature. Add in more hickory chips every 20-30 min. MAPLE MUSTARD SAUCEMix syrup and mustard in small bowl; set aside most of the syrup mix to serve as a sauce. brush ham with remaining mix several times during the last 45 min of cooking. let ham stand 10 min before slicing.
- Serve with Maple-Mustard Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 111 | 35% |
| Total Fat 12.31g | 15% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 2465mg | 103% |
| Potassium 577mg | 16% |
| Total Carbs 15.64g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.11g | 8% |
| Protein 33.64g | 54% |
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