Sweet glazed smoked ham

Simple and worth the effort.

This supper yummy ham can be cooked in the oven or slow smoked in the BBQ - I would recommend the BBQ route if you have the time to do so as the result is well worth it.

I cooked mine in a Kamado Joe classic 3 which has the slow roller smoking accessory. I would strongly advise using a drip tray as without this it can make a complete mess of your BBQ.

Should feed 4 Adults

Ingredients

1.1kg Smoked Gammon

1 Tbsp salt and pepper

3 Tbsp of hot dog style mustard

1 Tsp of five spice

Sweet Glaze

100g Light brown sugar

100ml of Maple syrup

1 Tbsp of Dijon mustard

1/2 Tsp of five spice

1/2 Tsp cayenne chili powder

Method

Fire up your BBQ and set it up for indirect cooking at a temperature of 120-150c, placing a drip pan below the cooking grate to stop any drippings making a mess of your BBQ

To start, remove and string holding the meat together then remove rind but try to leave as much of the fat cap in tack as this will render down throughout the cook and baste the ham (With some hams the fat is quite thin therefore you may cut down to the meat by mistake when removing the rind - dont worry if this happens - but try and keep this to a minimum). Score the fat in a diamond formation using a sharp knife this will allow your seasonings to penetrate through the fat cap and get down to the meat but it will also give the glaze something to cling to when we apply it later.

Rub the meat all over with the mustard - I used a hot dog American style mustard for this which will act as a binder for your seasonings. Then apply your salt, pepper and five spice.

Get some string or butchers twine and tie up the meat, three times around should be enough.

Add a temperature probe to the middle of the gammon so you can monitor the internal temperature.

Set this to 69c however you will want to remove at 64c to apply your glaze. - Place the ham into the BBQ and leave to cook.

While the ham is roasting, you can prepare your glaze. Add the maple syrup and sugar to a sauce pan over a low heat and gradually dissolve the sugar. Add the mustard, allspice and chilli powder and mix through the glaze to combine. I don't keep this glaze on the heat as there is so much sugar in it, there's a chance it could burn.

When the ham reaches 64c internal, start to mop the glaze over the top of the fat cap, allowing it to run down through all the cuts you made. As mentioned, this glaze has a high sugar content so putting it on too early will cause it to burn and give the crust an acrid taste. Continue to baste the ham every few minutes until the internal temperature reaches 69c then lift it off and rest it for 20 minutes before slicing up and serving.

Enjoy!