Hickory Smoked Salmon

Soak about 4 wood chunks or several handfuls of wood chips in water; drain. If using a canned ham, scrape off any gelatin. If using another type of fully cooked ham, such as a bone-in shank, trim most of the fat, leaving a 1/8" layer. Arrange low briquettes on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Add soaked wood chips to the fire. Oil hot grid to help prevent sticking. Place ham on grid directly above drip pan. Grill ham, on a covered grill 20-30 minutes per pound, until meat thermometer in thickest part registers 140 degrees F. For best flavor, cook slowly over low coals, adding a few briquettes to both sides of the fire every hour, or as necessary, to maintain a constant temperature. Add more hickory chips every 20-30 minutes. MAPLE MUSTARD SAUCE Mix syrup and mustard in small bowl; set aside most of the syrup mixture to serve as a sauce. brush ham with remaining mixture several times during the last 45 minutes of cooking. let ham stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.