the Ingredients
Ham Preparation:
Special Equipment
- Foil drip tray
- Silicon Basting brush
- Deluxe Barbecue Rack
Instructions
A festive, sweet-tropical ham inspired by Filipino tocino flavours. Slowly roasted over indirect heat and finished with a caramelised glaze for a deep, sticky crust and a tender, smoky interior.
- Place the gammon in a large bowl or container and soak in cold water overnight to reduce the salt content.
- To prepare the glaze, combine pineapple juice, brown sugar, soy sauce, banana ketchup, garlic powder, paprika, cinnamon, and vinegar in a saucepan.
- Bring to a gentle simmer and cook for about 15 minutes until the mixture thickens into a syrupy glaze.
- Allow the glaze to cool to room temperature before using.
- Remove the gammon rind, leaving a thin layer of fat, and score lightly in a diamond pattern.
- Prepare the grill for indirect heat 120-150°C. If use a charcoal grill, use 1/3 chimney starter of lit Weber briquettes.
- Remove the gammon from its soak, pat dry with a paper towel, and place on a DELUX Barbecue Rack over a drip tray.
- Cook gently over indirect heat for approximately 3 hours, or until the internal temperature reaches 68°C.
- Increase the grill temperature to 260°C and move the ham over direct heat.
- Brush generously with the prepared glaze, searing for 2 minutes per side until caramelised.
- Move the ham back to indirect heat, continue glazing, and cook for a further 15–20 minutes until sticky, glossy, and deeply golden.
PREPERATION:
AT THE GRILL/BARBECUE:
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