How to BBQ your Christmas Ham
Everyone has a different recipe for cooking Ham at Christmas. We thought we would share a version incorporating a Kettle Weber BBQ.
Lighting the BBQ (light at 11am to eat a 9kg Ham at 2pm)
- Place the fire lighters on the bottom of the BBQ
- BBQ Chimney over the top of the lighters
- Fill the Chimney to the top with coals
- Light the Fire Lighters
- Burn time is approx. 30-40mins for all the coals to be light
- Pour half of the coals to each side of the BBQ
- Put the grill over the top of the coals
- Put the lid on. The Ham will be cooked using the “Indirect Method“
- Ensure the ventilation holes at the bottom and top of the BBQ are open to allow for airflow.
Light Coals using a BBQ Chimney
Indirect Cooking Method
Christmas Ham Prep
- Buy a Trunkey Ham.
- Using a sharp knife make a slit in the ham approx. 10cm long.
- Also cut around the knuckle so the skin is easy to remove later.
- Place the Ham in a large foil tray and cover with Glad Wrap.
- Leave on Kitchen bench and bring to room temperature.
Cooking the Ham
- Place the Ham in the middle of the BBQ length ways.
- Lid on a let it cook.
- Once the slit in the middle of the Ham opens to 15cm. Take the Ham Off the BBQ.
- Remove the skin only from the ham, trying not to remove any fat. Using a sharp knife, cut the fat into a criss-cross pattern.
- Rub in some brown sugar.
- Place a whole clove into the centre of each diamond, pushing in well.
- Return the Ham back to the BBQ for 45 mins – 1 hour depending on the size of your Ham.
- Every 10-15 minutes, apply your Glaze using a small brush. (Glaze will need to be warmed up on the stove).
- Using tooth picks add a can of Pineapple slices.
- Remove and carve to serve warm or cold.
When slit opens to 15cm take off BBQ and remove skin.
Criss-cross Ham with a sharp knife, rub in brown sugar and insert cloves.
Apply lots of Glaze and pineapple pieces.