Barbecued Glazed Ham
- Half leg of ham, cooked on the bone
- 30 whole cloves (approximately)
- ½ cup water
- ½ cup honey
- 2 Tbsp wholegrain mustard
- ¼ cup orange juice
- ¼ cup cranberry jelly or quince paste
- ¼ cup brown sugar
How to use leftover Ham and Turkey
1. Preheat a hooded barbecue to 180°C.
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 water into the dish.
5. Combine the honey, mustard, orange juice, jelly, and brown sugar in a small saucepan. Cook over a low heat, stirring, until the sugar and jelly has dissolved.
6. Brush half of the glaze over the ham.
7. Place the roasting dish with the ham in the centre of the barbecue, ensuring that only the outside burners are on.
8. 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 so it doesn’t dry out.
9. Leave to rest for 15 minutes before carving. Can be served hot or cold.
Tip: The ham may also be cooked in an oven at 180°C (160°C fan-forced)for 45-60 minutes, basting frequently.