BARBECUED SMOKED HAM

8-10 servings

• 1 ham from 2.5 to 3 kg
• Chicken broth
• Vegetable oil
• Black pepper
• Paprika
• 1 tablespoon of sugar
• Salt
• Mustard
• Cayenne pepper
• Cloves

• Suggested wood pellets: Competition blend

1. Use a sharp knife to make long notches on the ham, one centimetre deep, in the shape of a cross. When the ham heats up, these cuts will form small furrows that will make your ham look nice, and will also allow the taste of the smoke to penetrate more deeply into the meat.

2. Mix together the pepper, paprika, sugar, salt, mustard and cayenne pepper.

3. Cover the whole ham with a light layer of oil to help keep the spices in place. Season generously. You can now cover and place the ham in the refrigerator for nearly an hour or overnight.

4. Smoke your grill at a temperature of around 105 °C to 120 °C for 3 to 5 hours, depending on how deep you want the taste of the smoke to be.

5. Prepare the basting sauce by mixing the chicken broth, vegetable oil, mustard and cloves. Reheat on a medium heat and baste the ham every half hour.