Hickory Smoked Ham with Maple-Mustard Sauce

Directions

1. 1

   1 5 pound ham -- fully cooked boneless 3/4 cup maple syrup 3/4 cup Dijon mustard -- or spicy brown hickory chips -- for smoking Soak about 4

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 1/8" 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