Barbecued Glazed Ham
Get a perfect, juicy centerpiece with this easy barbecued glazed ham recipe. Great value for Christmas entertaining, prep in 25 mins.
Recipe Tip The ham may also be cooked in an oven at 180°C (160°C fan-forced)for 45-60 minutes, basting frequently.
Ingredients
- 30 cloves
- 2 tablespoons wholegrain mustard
- 1/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/2 leg of ham, cooked on the bone
- 1/4 cup cranberry jelly
- 30 cloves
- 2 tablespoons wholegrain mustard
- 1/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/2 leg of ham, cooked on the bone
- 1/4 cup cranberry jelly
- Step 1 of 9Preheat a hooded barbecue to 180°C.
- Step 2 of 9Use 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.
- Step 3 of 9Score the fat in a shallow diamond pattern and press a clove into the centre of each diamond.
- Step 4 of 9Place the ham on a rack in a large roasting dish. Pour 1/2 cup water into the dish.
- Step 5 of 9Combine 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.
- Step 6 of 9Brush half of the glaze over the ham.
- Step 7 of 9Place the roasting dish with the ham in the centre of the barbecue, ensuring that only the outside burners are on.
- Step 8 of 9Cook 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.
- Step 9 of 9Leave to rest for 15 minutes before carving. Can be served hot or cold.
Method
- Step 1 of 9Preheat a hooded barbecue to 180°C.
- Step 2 of 9Use 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.
- Step 3 of 9Score the fat in a shallow diamond pattern and press a clove into the centre of each diamond.
- Step 4 of 9Place the ham on a rack in a large roasting dish. Pour 1/2 cup water into the dish.
- Step 5 of 9Combine 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.
- Step 6 of 9Brush half of the glaze over the ham.
- Step 7 of 9Place the roasting dish with the ham in the centre of the barbecue, ensuring that only the outside burners are on.
- Step 8 of 9Cook 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.
- Step 9 of 9Leave to rest for 15 minutes before carving. Can be served hot or cold.
Nutrition per serving
447 Kilojoules
Protein9 grams
Fat4 grams
Carbs8 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Preheat a hooded barbecue to 180°C.
- Step 2 of 9Use 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.
- Step 3 of 9Score the fat in a shallow diamond pattern and press a clove into the centre of each diamond.
- Step 4 of 9Place the ham on a rack in a large roasting dish. Pour 1/2 cup water into the dish.
- Step 5 of 9Combine 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.
- Step 6 of 9Brush half of the glaze over the ham.
- Step 7 of 9Place the roasting dish with the ham in the centre of the barbecue, ensuring that only the outside burners are on.
- Step 8 of 9Cook 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.
- Step 9 of 9Leave to rest for 15 minutes before carving. Can be served hot or cold.