Upgrade your Easter centerpiece with a skin-on, bone-in ham that’s as sticky as it is smoky

That sticky, mahogany crust? It’s all thanks to a dark stout reduction and a little help from my @MEATER probe. The Sticky Maple & Stout Easter Ham Upgrade your Easter centerpiece with a skin-on, bone-in ham that’s as sticky as it is smoky. Since it’s already cooked, we’re focusing on deep wood-fired flavor and a legendary crust. The Method: 1. Score & Probe: Score the skin in 1-inch diamonds. Insert your MEATER probe into the thickest part, avoiding the bone. 2. The Smoke: Set your grill to 225°F. Smoke the ham directly on the grates for 2 hours. 3. The Glaze: Simmer the maple syrup, stout, brown sugar, molasses, mustard, paprika, and cacao until thick and tacky. 4. The Finish: Crank the heat to 325°F. Glaze the ham every 15 minutes until the MEATER app hits a perfect 140°F internal. 5. Rest: Let it sit for 15 minutes so that mahogany crust sets before slicing. Maple-Stout Glaze Ingredients - 1 cup Dark Maple Syrup - 1/2 can (230ml) Heavy Stout Beer - 1 cup brown sugar - 1/4 cup molasses - 1 tbsp Whole Grain Dijon Mustard - 1 tsp Smoked Paprika - 1 tsp cacao