Barbeque Christmas orange glazed ham
2.5kg leg of ham, bone in
1 cup orange juice
1/2 cup orange marmalade
150g brown sugar
1-2tablespoons whole cloves
1. Preheat barbecue on high with hood closed.
2. Mix the marmalade with the sugar and 25ml water in a small pan, bring to the boil, then set aside to cool.
3. Remove rind using a small sharp knife, while trying to keep as much fat on the leg as possible (this is what makes it juicy). Score ham fat in a diamond pattern, no deeper than 5mm and stud the point of each diamond with a clove.
4. Place ham on a wire rack in a large baking tray lined with foil and pour juice plus 1/3 cup of water over ham into base of pan. Glaze ham with 1/2 of marmalade mixture.
5. Place ham in centre of barbeque with hood down and turn the burners directly under the meat off. Leave remaining burners on to conduct and circulate heat around the ham. Cook ham using indirect heat for 30-45 minutes, glazing regularly with the remaining marmalade mixture until caramelised and golden.
1. You can use any type of pre-cooked ham but I personally prefer bone-in ham for extra flavour. Bonus: The leftover bone with bits of meat on it can be used to make soup stock.
2. Allow ham to stand at room temperature (but away from direct sunlight) for 15-20 minutes before grilling. This takes the fridge chill away from the meat and allows for more even cooking.
3. Avoid lifting the barbeque hood too often.
4. Ensure there is no direct heat under the ham. Using a hooded barbeque to cook ham or roast is a bit different to cooking it in the oven as indirect heat is used to roast the meat, which means there is no heat directly under the meat as it cooks. You may find this demo useful (it shows you how to turn your barbeque into an outdoor oven).
5. It is important to wrap the ham in foil and rest for 15 minutes before carving. This allows juices to be reabsorbed into the ham, keeping it moist as well as let the flavours settle in.
Disclaimer: This post is sponsored by www.zieglerandbrown.com.au, I was compensated for this post. All opinions are my own.