Smoky apple and honey glazed xmas ham

Serves 12 people
Prep 15 mins
Cook 2 hours

Planning on Xmas ham this year? Well, settle for nothing but the best. This succulent, moist and deliciously smoky recipe will cater for even the fussiest of guests....maybe even a reindeer or two.

  • 2L cloudy apple juice
  • 2 tsp smoked paprika
  • 150g aromatic honey
  • 1 leg ham (approx. 7kg)
  • 2 Tbsp extra virgin olive oil
  • 4 apples, sliced thickly
  • 8 red onions, quartered
  • 4 heads garlic
  • 6 fresh bay leaves
  • 1 handful hickory chips, soaked

1 Preheat one side of a lidded barbecue to high, and the other to low. Pour the juice and paprika into a small saucepan and set over a high heat. Boil for 20 minutes, until reduced to 250ml, then mix in the honey and simmer on low for 30 minutes, until thickened to a syrup consistency

2 Use a small knife to make a fluted pattern through the skin at the neck of the ham, then prise away the main portion of skin using fingers. Score the fat in a cross-hatch pattern, then rub with olive oil.

3 Scatter the apples, onions, garlic and bay leaves in a roasting pan and place the ham on top. Put the hickory chips in a smoker box and set over the high heat. As soon as smoke appears, set then ham tray over the low heat and bake for 1½ hours, basting occasionally with the apple juice mixture, until glossy and hot through. Add a little water to the ham tray from time to time, to prevent the apple slices from scalding.