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 Gotzinger leg ham (bone in)
• 500g crushed macadamia nuts (used for crust)
• One large foil tray (deep)

• Mix all glaze ingredients in a small saucepan and simmer until syrupy, set aside to cool
• Fill disposable baking tray with ginger beer
• Place ham skin side down in ginger beer (leave skin on to prevent drying out)
• Put tray with ham into smoker/BBQ and start smoking for 1 hour at the lowest temperature possible (Keep below 100˚C if possible)
• After 1 hour, turn ham skin side up (with skin on) and smoke for another hour
• After the second hour, remove the skin leaving the ham ‘skin’ side up
• Begin basting ham with pre-prepared glaze every 5-10min until 90% of the glaze liquid mixture is used (keep rest for later)
• Increase the temperature slowly until golden
• 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
• Continue to bake until crust is golden brown
• Once cooked to your liking, remove from tray and carve to serve