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  • Glazed Christmas ham with sweet and tangy barbecue sauce

  • For the perfect Christmas centerpiece try Curtis Stone’s sweet and tangy glazed ham.

    INGREDIENTS

    • 1 double-smoked ham leg (about 4.5kg)
    • 1 cup golden syrup
    • 1/4 cup tomato sauce (ketchup)
    • 60g unsalted butter
    • 2 tablespoons Dijon mustard
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons white wine vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 garlic cloves, very finely chopped
    • 1 teaspoon chilli flakes

    METHOD

    • Step 1
      Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burner(s) off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals.
    • Step 2
      Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190C) for 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham registers 42C.
    • Step 3
      Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside.
    • Step 4
      When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised.
    • Step 5
      Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.
    • Step 6
      Serve ham with the barbecue sauce.

    NUTRITION

    • 547 kj ENERGY

    • 3g FAT TOTAL

    • 1g SATURATED FAT

    • 2g FIBRE

    • 15g PROTEIN

    • 8g CARBS (TOTAL)

    All nutrition values are per serve

    NOTES

    Make-Ahead: The sweet and tangy glaze can be made up to 1 day ahead, covered and refrigerated. Serves 8 with leftovers.

    Use your oven: If you don’t have a barbecue, bake the ham in the oven. Here’s how: position an oven rack on the bottom rung of oven and preheat oven to 190C. Set a roasting rack in a roasting pan. Place ham on rack in the roasting pan, cover, and bake for 1 1/2 hours or until an instant-read meat thermometer inserted into the thickest part of the ham registers 42C. Brush some of the glaze all over the ham. Continue to bake the ham in the oven, uncovered, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of ham registers 52C on the meat thermometer and the ham is caramelised.