STEP 1: Prepare your BBQ or Smoker

Place 2-3kgs of unlit charcoal or briquettes to your charcoal BBQ or smoker. Lump charcoal will give your ham much more flavour. You can also add a lump or 2 of fruit wood, such as apple to allow even more flavour to infuse into the ham. Fill a chimney with more charcoal and light it. Wait until flames are coming out the top, and most of the charcoal has ashed over. Then dump the chimney on top of your unlit charcoal and leave the lid off for 10 mins so the BBQ has plenty of oxygen to get the unlit charcoal started. Once the smoker is lit, assemble the diffuser and cooking grates and dial in the temperature using the intake and exhaust vents.

STEP 2: Prepare Your Ham

Start by using a sharp knife and cut around the bone to free the skin. Then using your finger, poke a small pocket between the skin and fat, and work your finger from side to side peeling back the skin as you go. Be sure to leave the layer of fat intact as this will help your ham stay moist and flavourful during cooking.

STEP 3: Score the Ham

Once the rind is removed, score the fat in a criss-cross pattern. This step allows the rub and glaze to penetrate deeper into the ham, infusing it with more flavour.

STEP 4: Apply Ribrocker rub.

Apply a thin layer of Rum and Que Ribrocker over the scored fat as this adds an extra layer of seasoning to your ham.

STEP 5: Cook the Ham

Place your ham into the smoker preheated to 180°C (350°F). Cook for 1 hour. This initial hour of cooking allows the score marks to open up and allow more glaze in!

STEP 6: Glaze the Ham

After 1 hour, apply the first layer of Rum and Que Ham Glaze. This is the first layer of 2 you will apply.

STEP 7: Reapply the Glaze

After an hour, apply the glaze, this ensures a thick, rich glaze that is evenly distributed.

STEP 8: Finish Cooking

Continue to cook the ham until it reaches an internal temperature of 50-55c (120- 130°F). This should take about 3-4 hours, depending on the size of your ham.

STEP 9: Carve and Enjoy!

Make sure you carve the ham in such a way to give every slice some of that golden glazed fat. Remember to shut your smoker down and reserve any lit or unlit fuel for next time.