Smoked for the season with Under the Hood. This year, Dave has created the perfect smoked and glazed ham for Christmas. It’s simple, flavour-packed, and guaranteed to impress at the table. Ingredients 1 Whole boneless ham The Good Oil (to bind the rub) Under the Hood Pork Rub Your favourite ham glaze (store-bought or homemade) Instructions: 1. Remove the rind carefully, leaving a decent fat cap 2. Using a sharp knife, score the fat cap in a diamond pattern without penetrating the meat itself 3. Rub a light coating of oil over the fat to help the seasoning stick. We use The Good Oil (cold pressed rape seed oil) which has a high smoke point and relatively neutral flavour. 4. Generously apply Under the Hood BBQ Big Butt Pork Rub over the entire surface 5. Place the ham on the grill or smoker away from direct heat. Smoker should should run at approximately 275F (135C) 6. Cook for 30 minutes per 500g until it starts to take on colour and the fat begins to render. 7. Once the ham has cooked for approx 3-4 hours and the fat is soft, begin brushing on your glaze. 8. Continue cooking and glazing every 30 minutes until the surface is sticky, glossy, and caramelised. 9. Remove the ham from the heat once you hit 145f (63c) internal ham temp, rest for 20-30mins, then slice and serve warm.

🔥 Not sure we can choose our favourite… Is cooking on charcoal better than on the campfire? Graham from 4WD 24/7 grabbed a bag of Samba’s Smoke ‘n’ Grill Premium Lump Charcoal and tested it out… Big lumps = longer burn, less ash. No additives, no fillers = pure flavour. Quick Searing or Low & Slow = 👌 Only available at Bunnings. #bbqlife ##charcoal #sambalumpcharcoal #BunningsFinds #GrillGoals @4wd247

Smoked for the season with Under the Hood. This year, Dave has created the pertect smoked and glazed ham for Christmas. It’s simple, flavour-packed, and guaranteed to impress at the table. Ingredients 1 Whole boneless ham The Good Oil (to bind the rub) Under the Hood Pork Rub Your favourite ham glaze (store-bought or homemade) Instructions: 1. Remove the rind carefully, leaving a decent fat cap 2. Using a sharp knife, score the fat cap in a diamond pattern without penetrating the meat itself 3. Rub a light coating of oil over the fat to help the seasoning stick. We use The Good Oil (cold pressed rape seed oil) which has a high smoke point and relatively neutral flavour. 4. Generously apply Under the Hood BBQBig Butt Pork Rub over the entire surface 5. Place the ham on the grill or smoker away from direct heat. Smoker should should run at approximately 275F (135C) 6. Cook for 30 minutes per 500g until it starts to take on colour and the fat begins to render. 7. Once the ham has cooked for approx 3-4 hours and the fat is soft, begin brushing on your glaze. 8. Continue cooking and glazing every 30 minutes until the surface is sticky, glossy, and caramelised. 9. Remove the ham from the heat once you hit 145f (63c) internal ham temp, rest for 20-30mins, then slice and serve warm.

Summer's knocking and we're ready! Long arvo's, loud laughs and big feeds are in the forecast. Stock up now on all your Samba favourites 🔥

Summer's knocking and we're ready! Long arvo's, loud laughs and big feeds are in the forecast. Stock up now on all your Samba favourites 🔥

Smoked for the season with Under the Hood. This year, Dave has created the pertect smoked and glazed ham for Christmas. It’s simple, flavour-packed, and guaranteed to impress at the table. Ingredients 1 Whole boneless ham The Good Oil (to bind the rub) Under the Hood Pork Rub Your favourite ham glaze (store-bought or homemade) Instructions: 1. Remove the rind carefully, leaving a decent fat cap 2. Using a sharp knife, score the fat cap in a diamond pattern without penetrating the meat itself 3. Rub a light coating of oil over the fat to help the seasoning stick. We use The Good Oil (cold pressed rape seed oil) which has a high smoke point and relatively neutral flavour. 4. Generously apply Under the Hood BBQBig Butt Pork Rub over the entire surface 5. Place the ham on the grill or smoker away from direct heat. Smoker should should run at approximately 275F (135C) 6. Cook for 30 minutes per 500g until it starts to take on colour and the fat begins to render. 7. Once the ham has cooked for approx 3-4 hours and the fat is soft, begin brushing on your glaze. 8. Continue cooking and glazing every 30 minutes until the surface is sticky, glossy, and caramelised. 9. Remove the ham from the heat once you hit 145f (63c) internal ham temp, rest for 20-30mins, then slice and serve warm.

🔥 Not sure we can choose our favourite… Is cooking on charcoal better than on the campfire? Graham from 4WD 24/7 grabbed a bag of Samba’s Smoke ‘n’ Grill Premium Lump Charcoal and tested it out… Big lumps = longer burn, less ash. No additives, no fillers = pure flavour. Quick Searing or Low & Slow = 👌 Only available at Bunnings. #bbqlife ##charcoal #sambalumpcharcoal #BunningsFinds #GrillGoals @4wd247

Smoked for the season with Under the Hood. This year, Dave has created the perfect smoked and glazed ham for Christmas. It’s simple, flavour-packed, and guaranteed to impress at the table. Ingredients 1 Whole boneless ham The Good Oil (to bind the rub) Under the Hood Pork Rub Your favourite ham glaze (store-bought or homemade) Instructions: 1. Remove the rind carefully, leaving a decent fat cap 2. Using a sharp knife, score the fat cap in a diamond pattern without penetrating the meat itself 3. Rub a light coating of oil over the fat to help the seasoning stick. We use The Good Oil (cold pressed rape seed oil) which has a high smoke point and relatively neutral flavour. 4. Generously apply Under the Hood BBQ Big Butt Pork Rub over the entire surface 5. Place the ham on the grill or smoker away from direct heat. Smoker should should run at approximately 275F (135C) 6. Cook for 30 minutes per 500g until it starts to take on colour and the fat begins to render. 7. Once the ham has cooked for approx 3-4 hours and the fat is soft, begin brushing on your glaze. 8. Continue cooking and glazing every 30 minutes until the surface is sticky, glossy, and caramelised. 9. Remove the ham from the heat once you hit 145f (63c) internal ham temp, rest for 20-30mins, then slice and serve warm.