Honey & Maple Glazed Smoked Ham
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect, Smoking
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: 170-180c
Key Accessories
Thermapen Smoke Thermometer
Method
I started off with a beautiful ham from Hillstown Farm Shop. They are my local farm shop and I’ve always loved their rare breed pork. they also butcher their own animals so you can easily get the cuts you want and you know exactly where your meat is coming from. This isn’t a sponsored post or recipe, just helping out a local business. Check them out and order online here - https://hillstownfarmshop.com/
I started by removing the skin from the roast and scoring the fat with a cross hatch pattern. I smeared on some Dijon mustard to use as a binder then gave the ham a generous seasoning of pepper and a little bit of salt over the fat cap. next, I studded the fat cap with whole cloves in the cuts I made in the fat.
Fire up your BBQ and set it up for indirect cooking at a temperature of about 170-180c. While the BBQ is coming up to temperature, add the brown sugar, honey, maple syrup and mustard to a small sauce pan and place it onto the BBQ to warm through. You don’t need to bring it to a simmer, just warm it enough to dissolve the sugar.
When your BBQ is at the desired temperature, remove the glaze and add a chunk of your favourite smoking wood to the coals, I recommend a fruit or nut wood for this one (I went with pear), then add a drip pan below the cooking grates with some boiling water. Place the ham onto the cooking grates and insert your Thermapen smoke thermometer into the middle of the meat.
Close the lid down and allow the ham to smoke for around an hour (or until the temperature hits around 45c). At this point, open the BBQ up and brush on your first coat of glaze. Apply it liberally then close the lid to allow the glaze to set. Repeat this every 15-20 minutes until the ham is cooked or you run out of glaze. You are aiming to lift the ham off the grill at 62c and rest it until the temperature carries over to 65c.
In total, the ham I cooked was just over 2KG in weight and it took just over 2 hours but every cook will vary - that’s why we use thermometers.
This one is a real treat for anyone who enjoys a sweet ham. If you would prefer something a little more savoury, checkout the two recipes below
