1 X Jar 220g of Crunch Preserves Orange & Gin Glaze
Linley Valley Pork 3-4kg brined ham from butcher
Orange & Gin Christmas Ham
INGREDIENTS
METHOD
- Once your ham has been brined for 72 hours, soak in cold water overnight in the fridge to extract excess salt.
- Score the rind in a crisscross pattern.
- Preheat your Smoker or BBQ to roughly 120-135C and place ham in.
- Cook for 3.5hrs until the meat hits an internal temperature of roughly 60C.
- Begin glazing every 15 minutes for roughly another hour.
- Once you meat has hit an internal temp of 68C you are ready to serve.