Sticky Bourbon Glazed Smoked Ham

Instructions

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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