Instructions

• Prepare the barbecue for indirect cooking over medium heat (180° to 230°C).
• With a sharp knife cut the rind around the sides of the pork, around the knuckle, and down the centre to free it on all sides, ensuring that you have cut right through the rind to the fat, but not into the flesh.
• Place the pork on to the cooking grill. If the edges of the pork are hanging over the direct zone (above the fire), shield the sides with aluminium foil. Close the lid, ensuring the air vents are open and the lid air vent is positioned over the indirect zone. Cook for 2 to 2½ hours or until the skin has blistered.
  Place the pork on to the cooking grill. If the edges of the pork are hanging over the direct zone (above the fire), shield the sides with aluminium foil. Roast the pork over medium heat for 2½ hours to blister the skin.
• Combine all the glaze ingredients in a saucepan and place over high heat on the stove top; bring to a boil. Reduce the heat to a simmer and continue cooking until the liquid is reduced and the peaches start to break down, about 10 minutes. Take off the heat and leave to cool slightly. Blitz the glaze in a food processor until smooth.
• If using a gas barbecue with a smoker box, soak wood chips in water for at least 30 minutes.
• Once the pork has cooked for 2 to 2½ hours and the skin is hardened and blistered, remove the skin with tongs. Score the fat in a diamond pattern, being careful not to cut into the flesh, as the ham flesh will dry out. The skin can be discarded or eaten.
• Now that the skin is removed, you can add smoking woods to the barbecue to smoke the ham. If using a premium gas barbecue, set up the barbecue with a universal smoker box, following the manufacturer’s instructions. Drain and add soaked wood chips to the smoker box. If using a charcoal barbecue, add three wood chunks to the charcoal. Continue to cook the ham for a further 30 minutes to 1 hour for the fat to render (or until the internal temperature reaches 55°C.
• After 30 minutes to 1 hour, using a basting brush, apply a generous amount of the peach glaze over the ham and continue cooking for 30 minutes to 1 hour, glazing the ham every 15 minutes.
• Once the ham is cooked and has reached an internal temperature of 63°C, remove the ham from the barbecue. The internal temperature will continue to rise while it’s resting. Leave to rest for 30 minutes before carving.