Orange & Gin Christmas Ham


1 X Jar 220g of Crunch Preserves Orange & Gin Glaze
Linley Valley Pork 3-4kg brined ham from butcher


  1. Once your ham has been brined for 72 hours, soak in cold water overnight in the fridge to extract excess salt.
  2. Score the rind in a crisscross pattern.
  3. Preheat your Smoker or BBQ to roughly 120-135C and place ham in.
  4. Cook for 3.5hrs until the meat hits an internal temperature of roughly 60C.
  5. Begin glazing every 15 minutes for roughly another hour.
  6. Once you meat has hit an internal temp of 68C you are ready to serve.