- 15 mins
- 2 kg Ham Shank (Pre-cured, bone-in)
- 30 g Whole Black Peppercorns
- Hickory Wood Chips (Soaked for 30 mins)
- 240 ml Runny Honey
- 6 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- Sprinkle the fresh peppercorns over the bottom of an aluminium pan and place the ham face down on top.
- Carefully make slits, about 1/2" deep and 1/2" apart, across the full width of the ham. Next, make similar cuts length-wise along the top of the ham to create a checkerboard pattern. (The slits enable the glaze to soak down into the meat, adding lots of flavour).
- In a small glass bowl combine the honey with the Dijon mustard and Worcestershire sauce. When thoroughly combined, pour 1/2 of the sauce over the smoked ham and reserve the rest to baste with.
- Clean and prepare the barbecue. Preheat to 170C and set up for indirect cooking and fill your smoker box with hickory wood chips,.
- Place the aluminium pan containing the ham on the barbecue (indirect heat) and close the lid. Every 1/2 hour lift the lid and baste the ham with the reserved honey-mustard sauce. Allow 20 minutes cooking time per pound of weight - i.e., a 6lb ham will be cooked in 2 hours.
- When cooked, remove the ham from the barbecue and place it on a chopping board. Cover the ham with aluminium foil for several minutes.
- Carve the ham into slices, and drizzle with any remaining honey-mustard sauce. Serve with salads and warm bread and sit back to enjoy!