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Serves: 8

Christmas Ham

Prep Time
30 min.
Cooking Time
3 h
Method
Indirect
Prep Time
30 min.
Cooking Time
3 h
Method
Indirect

Ingredients

Christmas  Ham Low 346X318
  • 3 kg cured ham wit fat and rind attached
  • 100g mustard
  • 100g brown sugar
  • 1 egg yolk
  • 100g dried breadcrumbs
  • Ground allspice
  • Cloves
  • Kitchen string

Instructions

    In the kitchen:

  • 01 Tie the cured ham with kitchen string. Put the ham on the rotisserie spit.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx. 120°C to 130°C. Place a drip pan between the briquettes to catch the meat juices. Now place the tied ham in your barbecue indirect over a drip pan and cook for about 3 hours.
  • 02 Insert a thermometer in the thickest part of the ham. The ham is ready when the core temperature reaches 75°C.
  • 03 When the ham is done, wrap it in aluminium foil and allow to rest.
  • 04 Prepare the barbecue for indirect heat, approx. 250°C to 280°C.
  • 05 Combine the mustard, egg yolk, and brown sugar (the glaze will benefit from the addition of a little freshly ground allspice and cloves).
  • 06 Remove the ham from the foil.
  • 07 Coat the ham with the glaze (the mustard mixture). Sprinkle the breadcrumbs over the ham, covering it in a thin layer. Dust off any excess breadcrumbs.
  • 08 Put the ham back in the barbecue until it turns a lovely festive gold – about 15 minutes.
  • 09 Mix 100g of mustard with 100g of brown sugar to serve with the ham, for the perfect sauce.

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