Smoked Ham with Maple Mustard Glaze

Smoked Ham with Maple Mustard Glaze




1 5-6
lb bone-in ham leg, cured
cup maple syrup
cup grainy mustard
Juice of 1 orange
tsp chilli flakes
Baguette or bread of choice
Slices of brie or Gouda cheese
cup dry apple wood chips
cup apple wood chips soaked in cool water for 1 hour and drained


Step 1

Prepare the glaze by mixing syrup, mustard, orange juice and chilli flakes in a bowl.

Step 2

Set aside ½ cup of this mixture to use as a basting sauce.

Step 3

Place the ham on a clean baking tray and coat it completely with the remaining sauce.

Step 4

Prepare smoke pouches by combining 2 cups wet wood chips with 1 cup of dry. Place chips on a large sheet of aluminum foil and fold to create a pouch that is slightly smaller than the size of your barbeque burner. Pierce smoke pouch with a fork many times to allow air flow. Repeat for second pouch.

Step 5

Prepare barbeque for indirect cooking and smoking by removing the grate from over top of the far burner and turning it on high heat. Leave the other burners off with a drip pan under the barbeque grates.

Step 6

Place the smoke pouch directly on the barbeque burner. Close the lid and wait for smoke.

Step 7

Place the ham over the drip pan on the side of the grill with no heat.

Step 8

Close the lid of the barbeque and adjust heat to 220°F/105°C.

Step 9

Slow smoke ham for 4 hours, changing the smoke pouch halfway through.

Step 10

Baste regularly during the last 2 hours with the reserved sauce.

Step 11

Remove ham from barbeque and cover with foil. Allow the meat to rest for 30 minutes.

Step 12

Slice and serve on a baguette/bun with cheese, apricot chutney or mustard and summer greens if desired.

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