3 kg Fresh Ham
2 tbsp Angus & Oink Feather Duster Rub
1 tbsp Smoky Brae Fennel Pepper
For the Glaze
1 Cup South Carolina BBQ Sauce
to make your own you will need
3 tbsp Butter
3 tbsp Olive Oil
1 tbsp chopped Garlic
1 tsp Onion powder
1 cup American Mustard
1 tsp Sea Salt
1 tsp fresh ground pepper
3/4 cup Light Brown Sugar
3/4 cup Apple Cider Vinegar
1 cup Runny Honey
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect
Fuel used: KJ Big Block Lumpwood
Cooking Temperature: 140-150C
Smoking Wood: Silver Birch & Pecan
If your ham still has the skin attached, you will want to remove that before applying any seasonings. Do your best to leave as much of the fat cap attached. Once removed, score the fat cap with a sharp knife to create a diamond pattern. This will help the fat to render but also allow the seasonings to reach the meat.
Put the ham back into the net it came in or tie it with some butchers twine to help it hold its shape. For the seasonings, I used Feather duster from Angus and Oink combined with some fennel pepper from Smoky Brae. Season the ham all over. This large cut of meat will handle a lot of flavour so don’t scrimp on the rub.
Setup your BBQ for indirect cooking at a temperature of 140-150C. Immediately before placing the ham on to smoke, add your chosen smoking wood. I used a chunk of silver birch and 2 small chunks of pecan. Most fruit or nut woods will work well with a ham
While the ham is smoking, you can prepare your glaze. I used a South Carolina style mustard sauce which I made myself. It’s super simple to make and the ingredients above will make enough for this recipe with extra left over.
Add the butter and oil to a sauce pan and warm. When up to temperature, add the garlic and the onion powder. When the garlic becomes aromatic and looses it’s raw smell, add all the remaining ingredients. Give it a stir to combine then allow it to simmer for 15-20 minutes. Remove the sauce from the sauce pan and allow it to cool completely before storing it in the fridge.
To make the glaze, combine 1 cup of the mustard bbq sauce with 1 cup of runny honey.
When your ham hits an internal temperature of 65C, remove the net or butchers twine then it’s time to start applying the glaze. If you haven’t done so already, place a drip tray below the ham to catch any of the glazed that runs off the ham.
Apply the glaze every 10-15 minutes until the internal temperature reaches 73C then your ham is ready. Lift it off the BBQ and wrap it in foil to rest for at least 20-30 minutes then slice into thin slices and enjoy!
Watch me cook this recipe on my channel
I made this recipe over on my YouTube channel. If you would like to watch how I made this recipe, click the video thumbnail to visit my channel
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