Cooking the families Christmas ham has quickly become a tradition and a responsibility of mine in the days leading up to Christmas. It’s one of my most rewarding cooks of the year.
It’s a loving process tending to a huge roast; scoring, preparing, smoking, decorating and glazing it. It’s a joy seeing everyone tuck in on Christmas Day, and there’s the happiness of guilt free ham eating every day for the days or weeks following Christmas.
What’s even better is that the cooking process gives you a snack to eat along the way- the crackling that you peel off the ham before smoking it, crunchy, sweet, salty (my mouth is watering thinking about it). Plus, I love to try a new ham glaze each year. I have included some of my favourites below.
If you have ever had a hot, smoked, freshly cooked pickled leg of pork (ham) with sweet and sticky glaze, you’ll know how magical it is.
Here’s our method for cooking your Chrissy ham on a Weber Kettle.
TOOLS YOU’ll NEED
INGREDIENTS
1x 6kg to 7kg leg of pickled pork (green/raw ham)
1 cup ham glaze, warmed (see recipe ideas below)
METHOD
Prepare Kettle
Prepare Ham
Set Up Kettle
Pork On
Remove skin
Smoke the Ham
Glaze
HOW TO USE A HAM BAG