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Category: Ham
Prep Time: Cook Time: Total Time:
1 sugar-cured ham, butt end, 6 to 8 lb
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
2 tbsp fennel seeds
1 tbsp ground cinnamon
1 tbsp 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 wood chips in water and soak for 1 hour. To build a smoke pouch, drain 2 cups of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of foil. Place 1 cup of dry wood chips on top and mix them together. Close foil around chips to make a sealed foil pkg. Use a fork to puncture holes in top and bottom of foil pack to allow smoke to flow though and infuse meat. Build 3 smoke pouches.
Remove ham from fridge and remove from plastic bag. Carefully centre and mount ham on a rotisserie spit. Prepare barbecue for indirect grilling. Preheat barbecue to 220°F. Remove centre grill and place a drip pan in middle. Pour 1/2 cup of bourbon and 1/2 cup of water in drip pan. Place one smokes pouch on one side of grill, close lid and wait for smoke. When barbecue is ready place spit onto rotisserie. The ham will smoke over low indirect heat for approximately 2 hours. Baste it with bourbon glaze every 20 minutes for last hour of cooking. Switch smoke pouch every 45 minutes. Once done, remove ham from spit and tent with foil. Let rest before serving.
Rub: To prepare 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 rub by massaging mixture into cured ham. Place ham in a large sealable plastic bag and place in refrigerator overnight.
Glaze: To prepare glaze combine bourbon, brown sugar, molasses and mustard in a bowl and mix well. Cover and place in refrigerator overnight.
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HERB RUBBED HAM WITH BOURBON GLAZE
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Category: Ham
Prep Time: Cook Time: Total Time:
1 sugar-cured ham, butt end, 6 to 8 lb
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
2 tbsp fennel seeds
1 tbsp ground cinnamon
1 tbsp 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 wood chips in water and soak for 1 hour. To build a smoke pouch, drain 2 cups of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of foil. Place 1 cup of dry wood chips on top and mix them together. Close foil around chips to make a sealed foil pkg. Use a fork to puncture holes in top and bottom of foil pack to allow smoke to flow though and infuse meat. Build 3 smoke pouches.
Remove ham from fridge and remove from plastic bag. Carefully centre and mount ham on a rotisserie spit. Prepare barbecue for indirect grilling. Preheat barbecue to 220°F. Remove centre grill and place a drip pan in middle. Pour 1/2 cup of bourbon and 1/2 cup of water in drip pan. Place one smokes pouch on one side of grill, close lid and wait for smoke. When barbecue is ready place spit onto rotisserie. The ham will smoke over low indirect heat for approximately 2 hours. Baste it with bourbon glaze every 20 minutes for last hour of cooking. Switch smoke pouch every 45 minutes. Once done, remove ham from spit and tent with foil. Let rest before serving.
Rub: To prepare 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 rub by massaging mixture into cured ham. Place ham in a large sealable plastic bag and place in refrigerator overnight.
Glaze: To prepare glaze combine bourbon, brown sugar, molasses and mustard in a bowl and mix well. Cover and place in 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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