Sticky Bourbon Glazed Smoked Ham

  • People

    Serves 4-6

  • Prep Time

    20 min.

  • Cooking Time

    3:45 h

  • BBQ Temperature

    130°C and 260°C


the 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


    In the kitchen

  • 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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