Peach and Bourbon Glazed Ham
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,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqsinthehills.com.au.
Ingredients
- 1 pickled leg of pork, 6 to 7 kilograms
- 6 yellow peaches, peeled and roughly chopped
- ½ cup cup bourbon
- ½ cup cup maple syrup
- ¼ cup cup water
- ½ tsp teaspoon ground cinnamon
- ½ tsp teaspoon ground nutmeg
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