Manuka Maple Glazed Xmas Ham
The ultimate addition to your Christmas, summer feast.
2 to 3 kg ham (pre-cooked; bone-in)
1½ cups maple syrup
1 tsp ginger
¼ tsp nutmeg
½ tsp allspice
16 whole cloves
1 can pineapple slices
1 jar maraschino cherries
Manuka slabs for smoker
Remove thick skin and trim fat leaving no more than 1cm thick covering on ham. Score ham.
Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature.
When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 115°C smoker. Cook for about 2-3 hours until internal temperature reaches 70°C.
Baste with syrup mixture at least two times during cooking process. Before last hour of smoking decorate ham with canned pineapple and cherries and baste.
2 to 3 kg ham (pre-cooked; bone-in)
1½ cups maple syrup
1 tsp ginger
¼ tsp nutmeg
½ tsp allspice
16 whole cloves
1 can pineapple slices
1 jar maraschino cherries
Manuka slabs for smoker
Remove thick skin and trim fat leaving no more than 1cm thick covering on ham. Score ham.
Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature.
When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 115°C smoker. Cook for about 2-3 hours until internal temperature reaches 70°C.
Baste with syrup mixture at least two times during cooking process. Before last hour of smoking decorate ham with canned pineapple and cherries and baste.
