Maple-Mustard Ham

This is a re-smoke recipe. This means that you take a fully cooked ham, give it a flavorful coating, and cook it again over indirect heat on your grill for a few hours. This adds flavor to an already prepared ham.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1 5 pound boneless ham, fully cooked
• 3/4 cup maple syrup
• 3/4 cup Dijon mustard

Preparation:

Soak about 4 hickory wood chunks in water and drain. Clean and trim excess fat from ham. Preheat grill and prepare for indirect cooking with a large drip pan under where the ham will go. 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. While the ham cooks 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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