Coffee Maple Glazed Ham

To score the ham: Use a sharp knife to cut through the rind around the handle. Then run your fingers back and forth to separate the skin from the fat. Remove the skin and lightly score the fat, 1 inch diamond patterns all over.  The diamond patterns will open up and get crispy when the ham is cooking.

To prepare the coffee maple glaze: In a large saucepan, combine the coffee, maple syrup, brown sugar, ground sweet paprika, Dijon mustard, honey and cinnamon sticks. Simmer the sauce for 15 minutes, stirring frequently. The sugar will dissolve and the sauce will thicken slightly. Leave the sauce to cool down and then refrigerate it for at least an hour or preferably overnight.

Prepare a BBQ for indirect cooking and preheat to 180c (350f). Place the ham on the cooler side of the grill (indirect heat), with the scored side facing up. Then close the lid. If using a smoker, maple or apple wood or pellets compliment the ham  well and you’ll need to set the temperature to 135c (275) for the first two hours and then increase to 148c (298f).

Place the scored ham onto a rack of a roasting tray. Add some water to the tray and then brush the ham with one third of the glaze.

Cook the ham for 5 to 6 hours, basting it with glaze every 30 minutes. Remove the ham from the BBQ and allow it to rest for at least 20 to 30 minutes before serving. Add a small bowl of additional glaze for serving.