Soak the gammon over night in a large pan of water. This will help reduce the saltiness.
To make the glaze, blend the cherry jam using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon.
Bring the glaze to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon, then allow to cool.
At the barbecue
Add a drip tray in-between the flavorizer bars and the cooking grate.
Start the SmokeFire and set it to 130°C. Place the gammon on a roasting rack then add to the SmokeFire. Smoke gently for 3 hours or until an internal temperature has reached 68°C, then remove.
Turn the SmokeFire up to 260°C and allow it to preheat.
Meanwhile, prepare the ham for glazing. Cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner.
Brush the glaze over the ham, making sure you use it all.
Place the ham in a roasting rack and place back in the SmokeFire for 20–25 minutes, or until it is well browned. Serve in slices.
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