Prep time15 min15 minute, (+ 10 mins resting time)
(+ 10 mins resting time)
What is better than an Aussie Christmas? I mean, look, the sun is shining and I love being outside even on Christmas day, and nothing beats a Christmas ham unless, of course, you can cook a Christmas ham on the barbecue, and I'm going to show you how. Firstly, you remove the skin, right. But leave the fat attached to the ham. So you're just going to gently peel that back, or of course you can grab a knife and you just slowly take your time with it, you don't need to rush. Once you've sort of peeled most of that skin away in a line, just cut around the collar of the ham. Once you get to the back here, make a little incision that runs straight down the length of the skin and see how we get to that point where we made that little cut and that skin will just fall right away. The next thing we're going to do is score the ham. So I just go straight down like this, a few centimetres apart, and then I do it on the diagonal in the other direction. That is going to be really pretty. Next, we're going to make our glaze. Now this is really simple. You get yourself a pan, and what I'm going to do here is add a little butter. You'll see I've got the pan quite hot, and you'll see that butter starts to melt, and that's when I add my garlic. The second that garlic hits that hot butter, it smells just so good. Alright, next we throw all of these ingredients in. I've got a little chilli flake, some Worcestershire sauce, some Dijon mustard, some lemon juice and white wine vinegar, tomato sauce, and golden syrup. We bring all of that to the boil. Perfect. Now, before we put the glaze on the ham, we stick it on the barbecue first for about an hour and a half. Just give it a good stir. Make sure it's really nicely mixed. Let's have a little peek. Oh, yes. Now don't be alarmed, it's not going to be pretty just yet. That comes later. Alright. This is the first time we're glazing the ham, and what you're doing here is you're just brushing that sweet, tangy glaze all over. Once you've given it a good brush, then you can go ahead, close that lid, go and do something else fun. The best part about doing the ham this way is you stick it in, you kind of forget about it for an hour and a half, and then you just pop back out and check on it, because there’s a lot of stuff going on on Christmas morning isn't there? You've now got beautiful colour from that first glaze, and we're going to come back every five minutes. It doesn't matter if it takes 10 minutes to come back, it won't go anywhere. I've been in and out to this ham all morning and I tell you what, it's been an absolute joy. Come and have a look at how it's looking right now, because it's starting to get that beautiful golden colour. That is what you are looking for. I'm going to give it its final glaze. It is the moment of truth, ladies and gentlemen. Oh yeah, and look at that. That, my friends, is a thing of beauty. I've got some beautiful, fresh rosemary, beautiful, and on my new carving board with this beautiful Japanese steel carving knife. I know I'm supposed to carve it for everyone first, but I don't think anyone will notice if I just take this little slice out of here. Oh, it is Christmas, my friends, and that is really, really good. Oh look at how that just glides through. I've done this entire ham on the barbie. Merry Christmas, everyone.
What is better than an Aussie Christmas? I mean, look, the sun is shining and I love being outside even on Christmas day, and nothing beats a Christmas ham unless, of course, you can cook a Christmas ham on the barbecue, and I'm going to show you how. Firstly, you remove the skin, right. But leave the fat attached to the ham. So you're just going to gently peel that back, or of course you can grab a knife and you just slowly take your time with it, you don't need to rush. Once you've sort of peeled most of that skin away in a line, just cut around the collar of the ham. Once you get to the back here, make a little incision that runs straight down the length of the skin and see how we get to that point where we made that little cut and that skin will just fall right away. The next thing we're going to do is score the ham. So I just go straight down like this, a few centimetres apart, and then I do it on the diagonal in the other direction. That is going to be really pretty. Next, we're going to make our glaze. Now this is really simple. You get yourself a pan, and what I'm going to do here is add a little butter. You'll see I've got the pan quite hot, and you'll see that butter starts to melt, and that's when I add my garlic. The second that garlic hits that hot butter, it smells just so good. Alright, next we throw all of these ingredients in. I've got a little chilli flake, some Worcestershire sauce, some Dijon mustard, some lemon juice and white wine vinegar, tomato sauce, and golden syrup. We bring all of that to the boil. Perfect. Now, before we put the glaze on the ham, we stick it on the barbecue first for about an hour and a half. Just give it a good stir. Make sure it's really nicely mixed. Let's have a little peek. Oh, yes. Now don't be alarmed, it's not going to be pretty just yet. That comes later. Alright. This is the first time we're glazing the ham, and what you're doing here is you're just brushing that sweet, tangy glaze all over. Once you've given it a good brush, then you can go ahead, close that lid, go and do something else fun. The best part about doing the ham this way is you stick it in, you kind of forget about it for an hour and a half, and then you just pop back out and check on it, because there’s a lot of stuff going on on Christmas morning isn't there? You've now got beautiful colour from that first glaze, and we're going to come back every five minutes. It doesn't matter if it takes 10 minutes to come back, it won't go anywhere. I've been in and out to this ham all morning and I tell you what, it's been an absolute joy. Come and have a look at how it's looking right now, because it's starting to get that beautiful golden colour. That is what you are looking for. I'm going to give it its final glaze. It is the moment of truth, ladies and gentlemen. Oh yeah, and look at that. That, my friends, is a thing of beauty. I've got some beautiful, fresh rosemary, beautiful, and on my new carving board with this beautiful Japanese steel carving knife. I know I'm supposed to carve it for everyone first, but I don't think anyone will notice if I just take this little slice out of here. Oh, it is Christmas, my friends, and that is really, really good. Oh look at how that just glides through. I've done this entire ham on the barbie. Merry Christmas, everyone.
Add this delicious glazed Christmas ham to your festive menu. Served with a sweet and tangy barbecue sauce, it's an easy way to impress your guests.
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burner(s) off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals.
Step 2
Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190°C) for 1½ hours or until a meat thermometer inserted into the thickest part of the ham registers 42°C.
Step 3
Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside.
Step 4
When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200°C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52°C on the meat thermometer and the ham is evenly caramelised.
Step 5
Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.
Glazed christmas ham with sweet and tangy barbecue sauce
Serves88
Cook time2 hr 15 min2 hour 15 minute
Prep time15 min15 minute, (+ 10 mins resting time)
(+ 10 mins resting time)
Ingredients
1 half leg ham (about 4.5kg)
1 cup (250ml) golden syrup
1/4 cup (70g) tomato sauce (ketchup)
60g unsalted butter
2 tbs Dijon mustard
2 tbs fresh lemon juice
2 tbs white wine vinegar
2 tbs Worcestershire sauce
2 garlic cloves, very finely chopped
1 tsp chilli flakes
Method
Step 1
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burner(s) off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals.
Step 2
Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190°C) for 1½ hours or until a meat thermometer inserted into the thickest part of the ham registers 42°C.
Step 3
Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside.
Step 4
When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200°C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52°C on the meat thermometer and the ham is evenly caramelised.
Step 5
Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.
