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Hickory Ham & Honey-Dijon Glaze

This hickory smoked ham recipe is a taste-sensation. For a different flavour, try apple, pecan or maple in the basting sauce. Delicious! 

Hickory Ham & Honey-Dijon Glaze
  • 2hrs
  • 15 mins
  • Main
  • 8
  • Medium


  • 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!