Double Smoked Christmas Ham in Ginger Beer

Double Smoked Christmas Ham in Ginger Beer


Glazing Ingredients

  • 1 cup fresh squeezed orange juice
  • Zest from 3 oranges
  • 1/3 cup Cointreau
  • ¾ cup brown sugar
  • 2 tsp ground ginger
  • 2 tsp Dijon mustard
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • Whole jar of Buderim ginger marmalade

Baking ingredients

  • 3 large bottles Bundaberg ginger beer
  • 1 whole GÖTZINGER leg ham (bone in)
  • 500g crushed macadamia nuts (used for crust)
  • One large foil tray (deep)


  1. Mix all glaze ingredients in a small saucepan and simmer until syrupy, set aside to cool
  2. Fill disposable baking tray with ginger beer
  3. Place ham skin side down in ginger beer (leave skin on to prevent drying out)
  4. Put tray with ham into smoker/BBQ and start smoking for 1 hour at the lowest temperature possible (Keep below 100˚C if possible)
  5. After 1 hour, turn ham skin side up (with skin on) and smoke for another hour
  6. After the second hour, remove the skin leaving the ham ‘skin’ side up
  7. Begin basting ham with pre-prepared glaze every 5-10min until 90% of the glaze liquid mixture is used (keep rest for later)
  8. Increase the temperature slowly until golden
  9. Mix crushed macadamia nuts with left over glaze (there will be ginger pieces in the bottom, put those on too, they add flavour) and press into ham to act as a crust over the top of the glaze
  10. Continue to bake until crust is golden brown
  11. Once cooked to your liking, remove from tray and carve to serve
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