This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat a hooded barbecue to 180°C (or follow the barbecue manufacturer’s directions for cooking ham).
2.Use a small, sharp knife to cut through the rind at the shank end of the ham. Starting at the bottom of the ham, gently lift off the rind by running your fingers between the rind and the fat. When you reach the scored shank end, gently pull off the rind.
3.Score the fat in a shallow diamond pattern and press a clove into the centre of each diamond.
4.Place the ham on a rack in a large roasting dish. Pour half a cup of water into the dish.
5.Combine the honey, grainy mustard, orange juice, redcurrant jelly or quince paste, and brown sugar in a small saucepan. Cook over a low heat, stirring, until the sugar, paste or jelly have dissolved.
6.Brush half of the glaze over the ham. Place the roasting dish with the ham in the centre of the barbecue, ensuring that only the outside burners are on.
7.Cook at 180°C with the lid on for 45-60 minutes until the ham is golden brown. Brush with extra glaze frequently. If some areas of the ham brown more quickly than others, cover these with small pieces of foil. Add extra water as necessary to the roasting dish.
8.Serve the ham warm or cold. Cover the leftover ham with a clean, damp tea towel and refrigerate. Do not use plastic wrap.
Note
- The ham may also be glazed in an oven at 180°C for 45-60 minutes. Baste frequently.
