Christmas is a time of giving, and of receiving, but what do you do when you’ve bought a Christmas ham, your cousin who’s come to visit has gifted you one, and the kind old neighbour next door has dropped one off??

 

Well, you get creative of course!

 

The lovely intention of the gift should not be under-appreciated even if at the time, you have more than you can handle.

 

In the interest of making the most out of the plentiful bounty you find yourself with, here is a post-Christmas ham recipe with a twist that will have you coming back for more.

 

What you’ll need

~4kg double smoked ham leg

60g unsalted butter

250ml golden syrup

60ml tomato sauce

15ml Dijon mustard

15ml lemon juice

15ml white vinegar

15ml Worcestershire sauce

2 cloves garlic, finely chopped

1 tsp. chilli flakes

 

Method

Preheat BBQ to 190C using only half the burners, ensuring rack is inserted to allow for indirect cooking.

In a large baking tray lined with foil, place ham and score skin in a lined or grid pattern. Using your fingers, gently separate the skin from the fat. Once done, place ham in heated BBQ on the side that is turned off. Close the lid and cook for approximately 1-1.5 hours, or until the middle of ham reaches 42C.

Meanwhile, combine golden syrup, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes in a saucepan over medium heat to make the glaze.

Once the ham has reached temperature, increase BBQ heat to 200C, and brush the ham with the glaze. Baste the ham every 5 minutes with the glaze for another 40-45 minutes or until the middle of the ham reaches 52C.

Remove the ham from the BBQ and set aside to rest before carving.

Capture the juices from the baking pan in measuring jug and scoop off any fat, before combining with the remaining glaze to make the sauce.

Serve ham with the sauce.

 

This amazing BBQ ham recipe will be a show-stopper, no matter how much ham you’ve had recently.

 

Enjoy.