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1
Place 1/3 of the wood chips in water to soak for 1/2 hour.
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2
Preheat your grill to high on one side.
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3
Leave the other side off.
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4
Prepare a smoke package.
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5
Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil.
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6
Add in half of the dry wood chips and mix.
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7
Close the foil around the wood chips to create a sealed package.
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8
Using a fork, poke holes in both sides of the package for the smoke to escape.
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9
The more holes - the more smoke.
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10
Repeat this process again to make a second smoke package.
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11
Place the wood chip pack directly over the heat source and wait for smoke.
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12
Once you have smoke, reduce the heat under the package.
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13
Let the barbecue come to 200-220 F (100-110 C).
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14
Cook the ham using indirect heat.
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15
Place the ham on the far side of the grill where there is no direct heat.
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16
Leave to smoke for 3 hrs.
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17
Half way through, change the smoke package for a fresh package
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18
Tent the finished ham with foil for 10 min before carving.
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19
Rub:Combine all of the rub ingredients into a bowl and rub vigorously into the ham.
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20
Place the ham into a large sealable plastic bag, close and leave to rest overnight.
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21
Remove from fridge and let come to room temperature (45minutes)
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22
Glaze:Prepare the glaze.
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23
Place all of the ingredients in to a heavy bottomed sauce pan over medium high heat.
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24
Stir till melted.
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25
Bring to a boil and reduce heat to simmer for 10 min.
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26
Let stand for 30 min.
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27
Reheat before using on the ham.
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28
With 1 hour left to go, start the glazing process.
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29
Brush the glaze liberally onto the meat.
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30
Repeat 30 min later.
