120 gm (2 cups)oak chips, soaked in cold water for 2 hours, drained (see note)2carrots, coarsely chopped2celery stalks, coarsely chopped1onion, coarsely chopped4fresh bay leaves½ bunchthyme1small ham, bone in (about 4kg), skin removed, fat scored750 mldry ciderQuince glaze200 gmquince paste50 mlsherry vinegar
Preheat a coal barbecue to medium heat. Scatter oak chips around to smoke. Place vegetables and herbs in a large baking tray. Place ham on vegetables, pour over cider and barbecue on middle rack, covered with a lid, basting ham occasionally with pan juices (add a little water to pan if necessary), until ham is warmed through (1-1½ hours).
Meanwhile, for quince glaze, simmer quince paste, sherry vinegar and 200ml water in a small saucepan over medium heat until reduced to a glaze consistency (7-10 minutes). Brush ham with glaze and baste occasionally until ham is golden (40-55 minutes). Rest, covered loosely with foil, then slice to serve.
Note Oak chips are available from specialty barbecue shops. If unavailable, substitute other smoking chips.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.
“Throwing a ham on the barbecue couldn’t be easier. I have some apple wood prunings this year which I’ll burn for flavour.” You’ll need a kettle-style barbecue for this recipe. Coomer serves his with roast sweet potatoes or a cabbage, fennel and apple coleslaw.