It’s hard to beat a good roast ham. It’s something usually associated with Christmas or special occasions but it doesn’t have to be. It’s always a great thing to have in the fridge – and even better if you’ve cooked it yourself!
I roasted and smoked this one in my CharBroil Big Easy barbecue. The glaze gives it a beautiful sweetness and you could really taste the smokiness from the alder wood chips. I’m lucky enough to have two large bay trees in my garden so I snipped off some fresh leaves to add to the smoker which definitely added flavour.
Make sure you score the fat of the ham before basting. This helps the flavours really soak through.
The meat thermometer is a handy way to help gauge when the ham is ready. If you’re not sure it is done, keep roasting for a bit longer – as long as it’s not burning it will be fine as the basting keeps it moist.
Roast smoked ham
With an orange and Honey Jack Daniels glaze
Place the alder wood chips and bay leaves into the smoker compartment and turn the CharBroil Big Easy barbecue to a low/medium setting. I chose to cook the ham on a lower setting for longer and it came out lovely and moist.
Leave the barbecue to heat up for about 15 minutes.
Place your ham in the basket and cook it for 25 minutes per pound.
Baste it with the sauce using a brush every 15-20 minutes.
Before taking it out, check the internal temperature of the meat has reached 140C.
Baste it one more time and leave it to rest for at least half an hour before carving.
For the baste
Half a cup of fresh orange juice
Half a cup of honey Jack Daniels
1 cup of brown sugar
1 tsps of ground ginger
Mix everything together thoroughly and baste the ham regularly using a brush.
6 fresh bay leaves