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It’s that time of year again. Christmas ham time. But who says it has to be baked in the oven. This is a great opportunity to get outside and cook on the BBQ. Self basting as the ham spins. Keeping it juicy and tender on the inside, and golden and crisp on the outside. Glazed with honey and rum, why wouldn’t you want to try it.
Ingredients:
1x 3.5kg Smoked Ham
Whole Cloves for decoration
1 1/3 Cups of Brown Sugar
3 Tbsp Honey
1 Tbsp Apple Habanero Pepper Jelly
75 ml Dark Rum
1 Tbsp
Tools:
Method:
Start by firing up and preheating the bbq to a med - high heat. Around 350F/ 176C
The Ham - Using a sharp knife, start by cutting around the shank. Roughly 10 cm below.
This is your chance to get creative and cut a pattern into the ham.
To remove the rind, cut a line down the side of the ham, then run your thumb around the bottom edge and under the skin. Pull the skin from the base, back up towards the shank and remove.
Lastly cut a diamond pattern into the the fat cap, not the meat, 2cm apart and decorate the cross sections with cloves.
Take the central rotisserie rod and attach a short claw roughly 1/3 up from the base. Spike through the ham as close to the bone and central to the ham as possible, then attach the second short claw. Make sure the ham is tight and secure. Place the rod into the rotisserie body and head to the bbq.
At this point i like to insert a wireless probe so I can watch the internal temp. You’re after 110F/ 43C.
The Glaze - In a small pot. Combine the brown sugar, honey, pepper jelly and rum. Bring to the boil, then simmer until all the sugar is dissolved.
Once the ham has come up to an internal temp of 110F, it’s time to start glazing. Brush the glaze all over the ham evenly every 20 - 30 minutes until the ham reaches an internal temp at 140F/ 60C.
Remove the ham from the bbq and allow to cool slightly before removing the rotisserie and its attachments. Take the ham straight to the table and carve away nice long slices.
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