Thank you to Snake River Farms for the Kurobuta Ham that inspired this recipe.
Set your EGG up for indirect cooking with the convEGGtor at 350ºF/204ºC with the cast iron in the EGG heating up with the canola oil.
Combine the maple syrup, Dijon mustard, salt and minced sage. Coat the ham with the mixture and place on the EGG away from the cast iron skillet.
Add the fresh sage sprigs to the cast iron skillet and cook until crispy. Remove them and put them on a paper towel, gently pat to remove excess oil. Gently crumble the leaves up and set aside.
After 1 hour glaze the ham again, and repeat 30 minutes later. Remove the ham from the EGG when the internal temperature reaches 155ºF and let rest for at least 10 minutes.
Slice, and sprinkle the fried sage crumbles on top to serve. Enjoy!