Ingredients
5 kg bone-in ham
⅓ cup Dijon mustard
1 tbsp SIDS CRAZY LEMON
CHERRY GLAZE:--
½ cup cherry jam
½ cup brown sugar
¼ cup bourbon
2 tbsp orange juice
2 tbsp apple cider vinegar
1 tbsp Dijon Mustard
¼ tsp salt
¼ tsp ground allspice
Directions
FOR THE GLAZE:
In a small sauce pan over medium heat, add SIDS CRAZY LEMON and all ingredients then bring to a simmer for 10 minutes then remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.
FOR SMOKING THE HAM:
Preheat smoker to 120°C using fruit wood or manuka.
Coat ham with Dijon mustard and liberally apply dry rub and place into smoker on a sheet pan or in a small pan. (uncovered) Insert a digital meat thermometer temperature probe if you have one.
Smoke at 120°C until the internal temperature of the ham reaches 54°C. Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 60°C.
Remove from smoker and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
