Smoky Maple Mustard Glazed Ham
This is a smoky, succulent ham with a sweet and spicy glaze.
Preparation time: 10 minutes
Cooking time: 70 minutes
Makes: 8 servings
1 cup (250 mL) mesquite, hickory or other wood chip (see Note)
1 (6-7 lb./ 3 to 3 ½ kg) bone-in, shank portion ham
1 cup (250 mL) apple juice
1/4 cup (60 mL) maple syrup
3 Tbsp (45 mL) regular or whole grain Dijon mustard
Soak the wood chips in cold water for one hour. Drain the chips and place in your smoker box; or fold and seal inside an 18- x 12-inch (45- x 30-cm) piece of aluminum foil. If using foil, to allow smoke to escape, poke the packet several times with the tip of a paring knife.
Preheat the barbecue to medium, medium-high, about 375˚F (190˚C) in the chamber. Trim the ham of any tough outer skin. Score the top of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Set the ham, cut (flat) side down in a large cast iron skillet, roasting pan suitable for the barbecue, or a large tinfoil pan. Pour in the apple juice. Loosely cover the ham with foil. Place the ham on one side of the barbecue. Turn the heat off underneath the ham; leave the other side of the barbecue set to medium-high. Close the lid and cook 40 minutes.
Make the glaze by combining the syrup and mustard in a small bowl. After the ham has cooked 40 minutes, remove the foil and brush with 1/3 of the glaze. Set the wood chips directly on the coals on one side of the barbecue. Close the lid and cook the ham, not covered with foil, for 15 minutes. Brush with 1/3 more of the glaze and cook 10 minutes more. Brush the ham with the remaining glaze and heat through a few minutes, and then remove from the heat. Rest the ham 5-10 minutes before slicing.
Note: Wood chips are available at hardware and other stores selling barbecue equipment.