Cider & Apricot Glazed Ham
Cook Notes
BBQ Used: Kamado Joe Classic III
Cooking Method: Dutch Oven
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Indirect
Key Accessories
Method
Setup your BBQ for direct cooking with the cooking grates placed directly over the coals.
Add your untrimmed Gammon joint to a dutch oven then add 1l cider, 1l apple juice, 1 cinnamon stick, 2 star anise plus the cloves and peppercorns. Push the probe of your Thermapen Smoke into the deepest part of your gammon and put the lid onto the pot. Place the dutch oven onto the BBQ directly over the coals and bring the pot to the boil.
Set an alarm on your Thermapen Smoke for 65c. When the gammon reaches this temperature, you can lift it out of the liquid so we can prepare it for roasting.
At this point, change the setup of the BBQ so that you have one side direct and one side indirect.
Remove the netting from your cooked ham and start to trim off the skin and some of the thick layer of fat on the outside, leaving an even layer over the top of the ham. Score the fat cap with a diamond pattern that will help your glaze stick and set.
Place one of the Kamado Joe Half Moon Baskets on the direct side of the BBQ and add the remaining 500ml of Cider. Bring the cider to a simmer for 10-15 minutes before adding the apple cider vinegar, nutmeg, apricot jam and wholegrain mustard. Simmer the glaze until the jam has dissolved into the cider and small sugar bubbles start to appear around the edge.
Place the cooked ham on the indirect side of the BBQ and start to brush on the glaze, leaving 5 minutes between each brush. Your ham is ready when the glaze has started to turn a golden brown colour and has become sticky.
