Christmas is near, and I imagine many of you are preparing your list of things-to-do for the big day. Ham is a big favourite at Christmas, either as part of the dinner or for the evening supper and Boxing Day buffets. So we've found an exciting alternative to simply "boiling up a a ham joint" using a BBQ and the indirect cooking method.
This is a fantastic way to spice up your Christmas cookin! Why not get barbecuing in the snow. Let's take a look at the shopping list and method below.
Christmas BBQ Ham Ingredients
Christmas BBQ Ham Cooking Method
Set up your charcoal kettle BBQ, with Heat Beads® Briquettes (or similar) to each side, add two or three firelighters to the top of each pile and you’re ready to go. Light with the lid off and bottom vents open.
When the briquettes are ready (about ¾ hour) lightly rub skin of gammon joint with oil, cover with foil and secure with toothpicks. Prick foil all over to allow smoke to penetrate and just prior to putting it in the kettle BBQ, place a generous quantity of wet wood chunks on top of the briquettes. Place a large drip tray underneath to catch juices. Leave for about two hours.
After 2 hours lift the gammon joint from the BBQ. Add more Heat Beads® Briquettes (or similar) to each side, leaving the lid off so they ignite. Take the gammon joint to the kitchen and with a sharp knife remove the outer skin. Keep for later.
Make up a glaze of brown sugar, fine breadcrumbs, marmalade jam and port. Score the fat in a diamond pattern and dot with cloves. Liberally smear the gammon joint with the glaze, return to the kettle (ensuring the newly added briquettes are ashed over (white)) and cook for a further 90 minutes. Now it's done! Either serve hot or leave to cool for use later.
This recipe was inspired by the Australian Heat Beads website.