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Maple Mustard Ham
Maple Mustard Ham
1 5 pound boneless ham, fully cooked
3/4 cup DaVinci sugar free pancake syrup
3/4 cup Dijon mustard
1 teaspoon cinnamon
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, mustard, and cinnamon 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 remaining Maple-Mustard
Sauce.
Serves 12 @ 294 calories, 15 grams fat, 37 grams protein, and 1 gram
carbohydrate.
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