Applewood Smoked Ham with Grilled Pineapple Glaze and Grilled Cabbage

For the smoked ham - uncooked ham

Place a large pot - big enough to fit your ham - onto your hob. Fill with water and add your ham then bring to a boil. Remove the ham from the water and throw away the water - this will ensure your ham is not too salty. Clean out the pot, add the ham back in and fill again with water. Bring to the boil once more then turn down to a simmer and cook for 1 and a half hours.

Place the pineapple slices on top of the ham and keep them in place by studding with cloves.

Light your BBQ coals using the snake method - a layer of unlit good quality lumpwood charcoal* around the edge of the bbq, with a layer of lit charcoal on top. This will give you a longer cooking time.

Place some chunks of applewood in the centre of ring.

If cooking on gas, keep the temp at a low 90°-110°

Season the ham before placing it in the centre of the grill, over the smouldering applewood.

Close the lid and cook for 1hr 15 mins while you start on your glaze (below).

After 1hr 15, remove the lid and start to glaze every 15 mins for another hour.

Leave to rest for 20 mins before slicing For the Glaze

Add all the ingredients into a pot and gently bring to the boil, stirring with a whisk.

Allow it to boil for about 5 minutes, stirring constantly, then turn off the heat. As it cools it should have a syrup-like texture. For the grilled cabbage

Cut the cabbage into quarters, keeping the stem intact, then brush the sides with the oil and grill each side over high heat for 4-5 minutes, until charred.

Meanwhile, place a small skillet onto the grill (or a pan on your hob) and add the butter and a drizzle of olive oil. Allow to melt then add the lime zest and juice, chilli, garlic and shallot, season and cook gently for a few minutes to allow the shallot to soften slightly.

Place the grilled cabbage into the pan and coat in the chilli and lime butter.