"My dad Jim was renowned for this crazy mustard concoction he smeared on holiday ham," recalls spiky-haired California chef Guy Fieri, the popular host of Food Network shows such as Diners, Drive-Ins and Dives. "When I made it for him the first time he was pretty proud." Guy admits his current version, which he named in honor of his dad, is more "dialed in" or professional: "I use more cloves and cook it a bit longer, plus I make gravy out of the drippings." Fieri likes Sauvignon Blanc with these assertive flavors, but as a child, "every time the Champagne popped, we kids expected our cups to be filled with sparkling apple juice." —Janet Forman
- For the Ham:
- Full hind leg of Berkshire ham, cooked
- 20 - 30 cloves
- Smoke chips, hickory soaked (enough to cover bottom of smoking pan.)
- For the mustard glaze:
- ½ cup yellow onions, minced
- 2 ounces garlic, minced
- 2 ounces yellow mustard
- 2 ounces Dijon mustard
- 1½ tablespoons brown sugar
- 1 teaspoon pepper
- 1 ounce honey
- 4 ounces pineapple juice
- 3 ounces apple juice
- 1½ ounces Cognac
For the grilled fruit salsa:
2 cups pineapple, fresh
2 cups mango
1 cup red onion, minced
1 red jalapeno pepper, seeded and deveined
1 ounce honey
Prepare the mustard glaze: In a saucepan, sauté onion and garlic until translucent. Add mustards, brown sugar, pepper and honey. Reduce for two to three minutes. Deglaze with pineapple juice, apple juice and Cognac, cook until reduced about 20%.
Prep the ham: To make diamonds on top of ham, slice diagonally approximately 1½ -2 inches deep from left to right and then right to left. Press a clove in each point of the diamonds. Liberally apply mustard glaze. Let ham sit at room temperature for 1 hour.
Cook the ham: Preheat grill or oven to 350 degrees. Place chips in smoking pan and let grill or oven fill with smoke. Place ham in a roasting pan on a cooking rack so ham does not sit flat. Place ham in oven off the heat source (indirect cooking), baste with glaze and cover with foil. Add a small amount of water to base of pan to keep drippings from burning. Cook ham for two hours, remove foil cover and let cook for another 30 minutes, while continuing to baste. When browned, remove from oven and let rest for 15 minutes.
Prepare the grilled fruit salsa: Grill pineapple and mango slices until slightly brown and caramelized. Remove and let cool, then cut fruit into ½” by ½” pieces. Finely dice onions and jalapenos. Toss everything in bowl with honey.
Prepare gravy and serve: Move ham to a serving platter. Pour drippings from roasting pan into mixing bowl. Combine drippings with remaining mustard glaze and stir.