Xesla Research Organisation

This is a great Christmas recipe that will have the family fighting over the last pieces.    I got the recipe from The Smoke Ring, but simplified it a bit to suit the rest of the Christmas food I was cooking.

The sweet cherry sauce offsets the saltyness of the ham to create a delightful harmony.   I cooked this in my smoker ( hence the double smoke ),  but there’s no reason you can’t do it in the oven ( you can add a bit of liquid smoke to the glaze if you want, but it probably isn’t needed ).

The ham is a Zammit, and as usual was purchased at Meat2Eat.

Double Smoked Cherry Glazed Ham

• 1 decent sized Leg Ham
• Basic BBQ rub
• 1 Jar cherry sauce
• 1 Jar cherries
• Honey

Carefully remove the skin from the ham, being careful to leave as much fat on the ham as possible.   Rub the BBQ rub all over the ham until it’s evenly coated.   Cover with cling film and refrigerate for an hour.

Meanwhile blend the cherry sauce together with half the cherries and some of the liquid from the cherry jar.

Remove the ham from the fridge and baste with the cherry sauce mix.

Put the ham in the smoker or oven pre-heated to about 105 C,  cook the ham until it reaches an internal temperature of 70 C.  This should take about 5 hours.   Baste the ham every 30 minutes or so.

For the last 90minutes of the cooking mix some honey with the remaining cherry sauce mix to make it a bit more syrupy and baste the ham every 30 minutes,  this should help increase the sweetness of the glaze without letting the sugar (honey) burn.

Rest the ham for 30minutes before carving.

Tags: cherry, glaze, Ham, meat2eat, smoke, smoked