Christmas is one of those times we prepare for "over eating". We normally have a get together with family... and lately that means Christmas Ham
This year family supplied the ham and it weighed a whopping 11.5kgs!!!! Ridiculously heavy. Fortunately I did none of the carrying. This ham barely fit into our fridge... and largest roasting tray. It did not fit in our oven, so that meant we needed to cook it on the Weber (BBQ)
INGREDIENTS
200g (1C) dark brown sugar
160ml (2/3 cup) maple syrup
160ml (2/3 cup) Capilano Dark & Bold Honey
2T dijon mustard
1 (about 11.5kg) whole leg ham, on the bone
Whole cloves, to stud
METHOD
Make the glaze in a saucepan, stirring the sugar, maple syrup, honey and mustard over low heat until the sugar dissolves
Preheat the BBQ to 170C
Retrieve your ham from fridge and remove all the plastic
Prepare a large baking tray by lining with foil then 2 layers of baking paper
With a sharp knife cut around the shank of the ham, about 10cm from the end. Run the knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat.
Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared tray.
Brush one-third of the glaze over the ham.
Bake in BBQ, drizzling with glaze every 20 minutes, for 2 hours. To ensure an even colour, rotate the tray 180 degrees every second time you glaze
Note: We also have a smoker box in our Weber BBQ, so if you have one, use it! Smoke certainly adds depth and flavour. December is cherry season here, and cherry wood chips are a great match
Reserve any remaining glaze for serving. Carve ham into slices and enjoy!
Merry Christmas all!
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