Home smoked ham

Name: Home smoked ham
Total time: 18000 s
Yield: Should serve 4 servings
Cuisine: British
Ingredients: 500 g unsmoked ham; 45 g barbecue seasoning; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/4 teaspoon mustard powder; 1 teaspoon ground black pepper; 1 tablespoon smoked paprika; 1 tablespoon salt; 2 tablespoon brown sugar

Darren Wright @cook_20359523

One of my first attempts at using my BBQ as a smoker

Darren Wright @cook_20359523

One of my first attempts at using my BBQ as a smoker

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Ingredients

Approx 5 hrs

Should serve 4 servings

500 gunsmoked ham
45 gbarbecue seasoning
BBQ seasoning
1 teaspooncumin powder
1 teaspooncoriander powder
1/4 teaspoonmustard powder
1 teaspoonground black pepper
1 tablespoonsmoked paprika
1 tablespoonsalt
2 tablespoonbrown sugar

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Steps

Approx 5 hrs

1

Make sure the ham is trimmed of excess fat. Cover as evenly as possible with the rub, wrap in cling film and leave to marinade - ideally over night.
2

Remove ham from the fridge and light your BBQ, leaving the coals to one side for indirect cooking. Opposite the coals, place a foil tray and add some water.
3

When the coals are white, add your smoke wood of choice (Apple or hickory works best). Cover and allow the wood to catch. Wait ten minutes.
4

Unwrap the ham and place on the grille over the pan of water. Replace the lid and leave to cook in the smoke for 1 1/2 to 2 hours - at around 150C.
5

Remove the ham and wrap in foil. Return to the grille and cook for a further 2-3 hours adding fuel to maintain the temperature of necessary.
6

When the ham is cooked (should be around 70C internal temp), remove and allow to rest till cool enough to carve. Serve with your choice of sides.