Drunken Ham
The time of year to eat & drink to much, why not have some vodka with your ham.
Prep: 15 minutes | Cook: 3-4 Hours | Total: 4 Hours 15 minutes | Serves: 10
Ingredients:
Shopping List:
5 kg Bone in Half Ham
Traeger Pork & Poultry Rub
3 Tbsp Cherry Preserve
1 Tbsp Dijon Mustard
1 tsp Minced Ginger
75 ml Vodka, Use a good one.
Special Equipment:
Wireless Thermometer
Sharp Boning Knife
Silicon Basting Brush
METHOD:
Step 1
Pre Heat the barbecue to 275F/ 135C. For this cook I’m using my Traeger Ironwood XL.
Step 2
Remove the ham from its packaging and pat dry with a paper towel. Using a sharp knife, cut around the knuckle of the ham, you can do this in a circle or you can get creative and cut out a pattern.
Step 3
Next using your index finger, get between the fat and rind layer and slowly seperate the two. You want to remove the rind but leave as much fat on as possible.
Step 4
Score the fat in a criss cross pattern about an inch apart, then season liberally with the Pork & Poultry rub, making sure to get an even coverage. Insert the probe into the thickest part, then place the ham into the smoker and cook until the ham reaches an internal temp of 140F, 60C. Roughly 3-4 hours.
Step 6
In the last hour of the cook, add the remaining ingredients into a bowl, and mix well to combine.
Paint the glaze all over the ham and continue to do so every 10-15 minutes until the ham reaches its internal temp.
Rest for 20-30 minutes before carving.