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Hickory Smoked Ham with Maple-Mustard Sauce

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Recipe

 

Yield

14 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 pound ham
cooked, boneless
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¾ cup maple syrup
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¾ cup dijon mustard
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Ingredients

Amount Measure Ingredient Features
2.3 kg ham
cooked, boneless
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177 ml maple syrup
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177 ml dijon mustard
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Directions

Soak about 4 wood chunks or 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 ⅛ inch layer.

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

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 to 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 to 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 23523% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 1930mg 80%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 64g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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