Maple Mustard Ham

• 15 lbs boneless ham, fully cooked
• 34 cup davinci sugar-free maple syrup
• 34 cup Dijon mustard
• 1 teaspoon cinnamon

1. Soak about 4 hickory wood chunks in water and drain.
2. Clean and trim.
3. excess fat from ham.
4. Preheat grill and prepare for indirect cooking.
5. with a large drip pan under where the ham will go.
6. Pour in hot tap.
7. water to fill pan half full.
8. Add soaked wood chips to the fire.
9. Oil.
10. hot grid to help prevent sticking.
11. Place ham on grid directly above.
12. drip pan.
13. Grill ham, on a covered grill 20-30 minutes per pound, until meat.
14. thermometer in thickest part registers 140 degrees F. For best.
15. flavor, cook slowly over low coals, adding a few briquettes to both.
16. sides of the fire every hour, or as necessary, to maintain a constant.
17. temperature.
18. Add more hickory chips every 20-30 minutes.
19. While the ham cooks, mix syrup, mustard, and cinnamon in small bowl.
20. Set aside most of the syrup mixture to serve as a sauce.
21. Brush ham.
22. with remaining mixture several times during the last 45 minutes of.
23. cooking.
24. Let ham stand 10 minutes before slicing.
25. Serve with.
26. remaining Maple-Mustard Sauce.

ham, sugar, mustard, cinnamon

Taken from www.food.com/recipe/maple-mustard-ham-339151 (may not work)