This recipe has quite a history. I have borrowed it from Alan Zenreich's wonderful web site. Alan explains that he originally found the recipe, based on a Woman's Day article, via the internet. Alan added his own tweaks, substituting maple syrup for the original pancake syrup. I have added my own "improvement," replacing coffee crystals with fresh shots of espresso. The meat is succulent, and the coffee glaze is particularly wonderful. Make enough for leftovers! Family rating: 4.5/5, David's rating 4.5/5.

7-10 Pound Fully Cooked Smoked Ham	1 Tablespoon Worcestershire Sauce
1/2 Cup Brown Sugar	6 Shots Espresso Coffee, Or 2T
1/4 Cup Grade B Maple Syrup	-Instant Espresso Crystals
2 Tablespoon Cider Vinegar	1 Tablespoon Dry Mustard

Score surface of meat lightly with a diamond pattern.

Soak chunks of fruit tree wood (I use apple) in water for 30-60 minutes. Start a fire in the Kamado using oak or maple lump charcoal and stabilize the temperature at 300 degrees F. Throw a few chunks of wood on the fire. Place unseasoned ham in a V-rack and set on the main grill over a drip pan. Cook ham 15-20 minutes per pound to an internal temperature of 140 degrees F, adding wood chunks for the desired level of smoke flavor.

While the ham is cooking, combine remaining ingredients in a sauce pan, bring to a boil, and reduce by 50% to make a medium syrup for the glaze. If coffee crystals are used, the reduction step should be omitted.

About 45 minutes before the end of cooking, brush on a coat of the glaze. Brush ham with glaze every 15 minutes until cooking is completed.