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Category: Pork
Prep Time: Cook Time: Total Time:
1 sugar-cured ham, butt end, 6 to 8 pounds
9 cups of mesquite wood chips (enough for 3 smoke pouches)
1 cup bourbon + 1/2 cup bourbon
1 cup water + 1/2 cup water
Rub
4 tbsp mixed peppercorns
2 tbsp mustard seeds and fennel seeds
1 tbsp ground cinnamon and kosher salt
3 tbsp brown sugar
4 tbsp fresh chopped marjoram
2 tbsp fresh chopped sage
Glaze
2 cups bourbon
1/2 cup brown sugar
1/2 cup molasses
1/4 cup prepared mustard
Place 6 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Build 3 smoke pouches.
Remove the ham from the fridge and remove from plastic bag. Carefully centre and mount the ham on a rotisserie spit.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220 degrees. Remove the centre grill and place a drip pan in the middle. Pour 1/2 cup of bourbon and 1/2 cupof water in the drip pan. Place one smokes pouch on one side of the grill, close the lid and wait for smoke.
When the barbecue is ready place the spit onto the rotisserie. The ham will smoke over low indirect heat for approximately 2 hours. Baste it with the bourbon glaze every 20 minutes for the last hour of cooking. Switch the smoke pouch every 45 minutes.
Once done, remove ham from the spit and tent with foil. Let rest before serving.
To prepare the rub place mixed peppercorns, mustard seeds and fennel seeds in a coffee grinder and blitz. Pour ground spices in a bowl and add cinnamon, salt, sugar, marjoram and sage. Mix well. Apply the rub by massaging the mixture into the cured ham. Place the ham in a large sealable plastic bag and place in the refrigerator overnight.
To prepare the glaze combine bourbon, brown sugar, molasses and mustard in a bowl and mix well. Cover and place in the refrigerator overnight.
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Herb-Rubbed Ham with Bourbon Glaze
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Category: Pork
Prep Time: Cook Time: Total Time:
1 sugar-cured ham, butt end, 6 to 8 pounds
9 cups of mesquite wood chips (enough for 3 smoke pouches)
1 cup bourbon + 1/2 cup bourbon
1 cup water + 1/2 cup water
Rub
4 tbsp mixed peppercorns
2 tbsp mustard seeds and fennel seeds
1 tbsp ground cinnamon and kosher salt
3 tbsp brown sugar
4 tbsp fresh chopped marjoram
2 tbsp fresh chopped sage
Glaze
2 cups bourbon
1/2 cup brown sugar
1/2 cup molasses
1/4 cup prepared mustard
Place 6 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Build 3 smoke pouches.
Remove the ham from the fridge and remove from plastic bag. Carefully centre and mount the ham on a rotisserie spit.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220 degrees. Remove the centre grill and place a drip pan in the middle. Pour 1/2 cup of bourbon and 1/2 cupof water in the drip pan. Place one smokes pouch on one side of the grill, close the lid and wait for smoke.
When the barbecue is ready place the spit onto the rotisserie. The ham will smoke over low indirect heat for approximately 2 hours. Baste it with the bourbon glaze every 20 minutes for the last hour of cooking. Switch the smoke pouch every 45 minutes.
Once done, remove ham from the spit and tent with foil. Let rest before serving.
To prepare the rub place mixed peppercorns, mustard seeds and fennel seeds in a coffee grinder and blitz. Pour ground spices in a bowl and add cinnamon, salt, sugar, marjoram and sage. Mix well. Apply the rub by massaging the mixture into the cured ham. Place the ham in a large sealable plastic bag and place in the refrigerator overnight.
To prepare the glaze combine bourbon, brown sugar, molasses and mustard in a bowl and mix well. Cover and place in the refrigerator overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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