Hickory Smoked Ham with Maple-Mustard Sauce

1. 1

   Soak about 4 wood chunks or several handfuls of wood chips in water; drain.

2. 2

   If using a canned ham, scrape off any gelatin.

3. 3

   If using another type of fully cooked ham, such as a bone-in shank, trim most of the fat, leaving a 18 inch layer.

4. 4

   Arrange low briquettes on each side of a rectangular metal or foil drip pan.

5. 5

   Pour in hot tap water to fill pan half full.

6. 6

   Add soaked wood chips to the fire.

7. 7

   Oil hot grid to help prevent sticking.

8. 8

   Place ham on grid directly above drip pan.

9. 9

   Grill ham, on a covered grill 20 to 30 minutes per pound, until meat thermometer in thickest part registers 140 degrees F.

10. 10

    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.

11. 11

    Add more hickory chips every 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.