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4-6

Sticky Bourbon Glazed Smoked Ham

Prep Time
20 min.
Cooking Time
3:45 h
BBQ Temperature
130°C and 260°C
Prep Time
20 min.
Cooking Time
3:45 h
BBQ Temperature
130°C and 260°C

Ingredients

Roast Ham 013 600X400 Bf06395
  • 3kg unsmoked gammon joint
  • 3 litres water
  • 20 cloves (for studding)

For the glaze

  • 150g cherry jam
  • 150ml bourbon whisky
  • 2 tbsp muscovado
  • 4 tbsp light brown soft sugar
  • 1 tsp cinnamon
  • 1 thumb sized piece of ginger

Special Equipment

  • SmokeFire Pellet Grill/Smoker
  • Deluxe Roasting Rack

Instructions

    In the kitchen

  • 01
    Soak the gammon over night in a large pan of water. This will help reduce the saltiness.
  • 02
    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.
  • 03
    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

  • 01
    Add a drip tray in-between the flavorizer bars and the cooking grate.
  • 02
    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.
  • 03
    Turn the SmokeFire up to 260°C and allow it to preheat.
  • 04
    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.
  • 05
    Brush the glaze over the ham, making sure you use it all.
  • 06
    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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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