Apple Glazed Ham - Weber Smokey Mountain Cooker series Manual

APPLE GLAZED HAM

Cooking time 5 to 6 hours
Cooking temperature 110°C to 135°C
Ingredients
4 to 6 kg pickled front leg of pork/picnic
ham (Note: For the 37cm Smokey Mountain
ensure the ham is no larger than 32
Cooker TM
cm wide)
For the glaze
½ cup quince jelly
½ cup apple juice
½ cup pineapple juice
2 tbsp brown sugar
1 tbsp Dijon mustard
Method
Using a sharp knife cut the skin of the pork
down the centre and around the bone to help
with removing the skin later.
Set up and light your Smokey Mountain
Cooker as per the instructions in this
handbook.
Once the smoker has reached the desired
temperature (110°C to 135°C), add 4 chunks of
Weber® Firespice™ Hickory wood through the
front door. Close the door.
After 5 minutes, smoke should be visible and
coming out of the top vent. Place the ham on
the top cooking grill and close the lid. Cook
the ham for 5 to 6 hours or until the internal
temperature has reached approximately 65
to 68°C.
While the ham is cooking, make the glaze:
Place all of the glaze ingredients into a
saucepan and mix well. Cook over low heat,
bring to a gentle simmer. Cook for a further 15
minutes, or until it has thickened. Set aside to
cool completely.
When the ham has reached 65
remove the skin using tongs.
Once the skin is removed score the fat in a
diamond pattern.
Add 2 chunks of Weber Firespice™ Apple
Wood to the smoker and continue to cook the
ham for a further 15 minutes.
After the 15 minutes, brush an even layer of
the glaze over the ham using a basting brush.
Continue to cook the ham for a further
20 minutes. Then apply the glaze again.
Repeat this process one more time.
Once the ham has reached an internal
temperature of 71°C, remove it from the
smoker.
°C
to 68°C
°C
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