HERB RUBBED HAM WITH BOURBON GLAZE
HERB RUBBED HAM WITH BOURBON GLAZE
1 sugar-cured ham, butt end, 6 to 8 pounds
Rub
4 tablespoons mixed peppercorns (60 ml)
2 tablespoons mustard seeds (30 ml)
2 tablespoons fennel seeds (30 ml)
1 tablespoon ground cinnamon (15 ml)
1 tablespoon kosher salt (15 ml)
3 tablespoons brown sugar (45 ml)
4 tablespoons fresh chopped marjoram (60 ml)
2 tablespoons fresh chopped sage (30 ml)
Glaze
2 cups bourbon (500 ml)
½ cup brown sugar (125 ml)
½ cup molasses (125 ml)
¼ cup prepared mustard (60 ml)
9 cups of mesquite wood chips (enough for 3 smoke pouches)
1 cup bourbon + ½ cup bourbon (250 ml plus 125 ml)
1 cup water + ½ cup water (250 ml plus 125 ml)
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.
Place 6 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) 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°F/110°C. Remove the centre grill and place a drip pan in the middle. Pour ½ cup of bourbon and ½ cup of 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.
Yield: 8 to 12 servings
1 sugar-cured ham, butt end, 6 to 8 pounds
Rub
4 tablespoons mixed peppercorns (60 ml)
2 tablespoons mustard seeds (30 ml)
2 tablespoons fennel seeds (30 ml)
1 tablespoon ground cinnamon (15 ml)
1 tablespoon kosher salt (15 ml)
3 tablespoons brown sugar (45 ml)
4 tablespoons fresh chopped marjoram (60 ml)
2 tablespoons fresh chopped sage (30 ml)
Glaze
2 cups bourbon (500 ml)
½ cup brown sugar (125 ml)
½ cup molasses (125 ml)
¼ cup prepared mustard (60 ml)
9 cups of mesquite wood chips (enough for 3 smoke pouches)
1 cup bourbon + ½ cup bourbon (250 ml plus 125 ml)
1 cup water + ½ cup water (250 ml plus 125 ml)
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.
Place 6 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) 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°F/110°C. Remove the centre grill and place a drip pan in the middle. Pour ½ cup of bourbon and ½ cup of 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.
Yield: 8 to 12 servings
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