Smokin’ Ham

I’m just getting started in smoking, and something I read suggested starting with cooked ham. Since it’s already cooked you don’t have to worry about getting the meat to a safe temperature. Smoking it just adds flavor and warms the meat to serving temperature.

I cut a cooked ham in two to double smoke on the grill. One side gets the Hickory Smoked Ham recipe, the other maple syrup and dijon mustard. I’ll let you know which one the family liked best.

UPDATE: The maple syrup and mustard ham won hands down. And talk about a recipe that’s easy to remember – one part dijon mustard to one part maple syrup.

I cut a crosshatch pattern on top of the hams to hold the sauce and develop a little texture. Meanwhile the insides of the hams stayed plump and juicy. I cooked them for about two hours with one side of the grill on low and the other side turned off completely, and the hams on the cool side on the top rack. I put a pan of water half on top of the burner and half off and then threw in wood chips periodically for smoke flavor. Good eats.