BBQ Glazed Ham
Ingredients
4 kg pre-cooked ham
1 cup cranberry juice
1/2 cup liquid chicken stock
1/2 cup water
Pineapple chunks
Glazed cherries
1 tbsp good quality cooking oil
Glaze:
1 x 275g jar cranberry sauce
1/2 cup cranberry juice
1/2 cup pineapple juice
1/4 cup maple syrup
1/4 cup brown sugar
50g butter
Zest + juice of 1 orange
2 tbsps Dijon mustard
1 tsp ground cloves
1 tsp ground ginger
1 teaspoon mixed spice
Method
Remove ham from fridge 60 minutes before heating. Carefully remove skin leaving as much fat as possible. Cut lines into the fat approximately 3cm apart.
Place a pineapple chunk and glazed cherry on a toothpick and stud these over the ham 5 to 8cm apart. Cut the protruding end off just past cherry.
Place ham on a rack, flat side down, inside a roasting pan. Fill bottom of pan with cranberry juice, water and chicken stock to just below the rack. Pre-oil your Roasteasy by swirling it in a bowl with the good quality cooking oil. Cover ham with your pre-oiled Roasteasy, carefully draping evenly over the pineapple and cherry toothpicks.
To make the glaze: combine all the ingredients in a saucepan and simmer for 20 minutes or until it is thickened and syrupy.
Place in the middle of grilling rack on a BBQ with only the outer burners on. Close hood and cook at 180°C to 200°C for 1 1/2 hours. Lift Roasteasy up with tongs and pour a generous amount of glaze directly over the ham.
Increase heat to 200°C to 220°C and cook for another 1/2 to 3/4 of an hour, adding more glaze as required, and basting with pan juices through the Roasteasy every 15 mins or so.
Allow to rest for 10 minutes, still covered with the Roasteasy, before slicing.