The recipe is perfect for Christmas or Thanksgiving, it’s pretty easy and will taste delious.
Step 1: To Start Off We Need to Make the Glaze Mixture.
In a bowl add:
- 1 cup of brown sugar
- 2 Tbsp Dijon mustard
- 1 Tsp black pepper
- 2 Tbsp apple cider vinegar
- 1/2 cup Honey.
Mix it all together and set to one side for later.
Step 2: Next You’ll Need a Roasting Tray Large Enough to Hold Your Ham.
For extra flavour add:
- a few whole cloves
- 2 whole star anise.
- 1 Tbsp of minced garlic
Then enough water to cover the bottom of the tray.
Next, you’ll need your ham.
This is a cured ham from the top half of the leg.
I find this cut of ham is perfect for cooking in the Weber.
Remove the skin from the ham.
The score along the side of the ham in one direction.
I removed the top because it wasn’t going to be able to fit in the Weber otherwise.
Score lines into the ham in the opposite direction.
Step 3: Now It’s Time for This Ham to Hit the BBQ.
Setup your BBQ for indirect cooking.
To add a smoky flavour to the ham, I’m adding some apple wood.
Sit the ham opposite the charcoal.
Have the BBQ sitting at around 325f or 162c.
Cover with the lid and cook for 30 minutes to start off with.
Because the ham is cured It has already been cooked. That means we are only looking to heat it through to roughly an internal temp of 140f or 60c.
It’ll take about 20 minutes per pound of half a kg.
This ham will take about three hours.
Step 4: Every Half Hour Rotates the Ham and Bush on Some of the Glaze.
It’s thick but that will help it hold to the ham.
Step 5: Restock the Charcoal As You Go.
When glazing the ham, pull over some of the pan juices.
This ham is looking amazing.
Step 6: After About Three Hours, It’s Been Glaze a Hand Full of Time and It Ready to Be Taken Off the Heat.
Let the ham rest before serving.
Step 7: There You Have It! Honey Glazed Smoked Ham!
The sweet glazed has beautifully caramelised on the outside and the ham has an amazing Smokey flavour.
salrom made it!