Smoky apple and honey glazed xmas ham
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.