Bbq Christmas Ham: A Smoky Holiday Feast

Cooking a Christmas ham on the BBQ is a great way to add extra flavour to your meal and it makes for an amazing centrepiece. The process is simple: all you need is a few ingredients for the glaze and a couple of hours for the ham to cook on the BBQ. The key steps are to remove the ham from its fridge about 45 minutes before cooking, peel away the skin, make diagonal slices in the fat layer, baste the ham with the glaze and then cook it on the BBQ.

Choosing a Christmas ham

Bone-in or Boneless?:

The first decision you need to make is whether to go for a bone-in or boneless ham. Bone-in hams are preferred by many as the bone adds moisture and flavour to the meat during cooking. However, they can be a bit trickier to carve. If you opt for a bone-in ham, you'll need about 1/2 pound per person. On the other hand, boneless hams are easier to carve but may be slightly less flavourful. For boneless, you'll want to buy 1/3 pound per person. So, for a group of 12 people, you'd need either a 6-pound bone-in ham or 4 pounds of boneless.

Different Cuts of Ham:

Now, let's talk about the different cuts of ham available:

• Bone-in full hams: These are the largest and consist of the butt (upper portion) and shank (leg) halves. The shank half gives a meaty, flavourful bone ideal for soups, while the butt half yields larger slices.
• Center-cut ham steaks: These come from the butt half and are usually sold as packaged ham slices in stores.
• Half leg: You can choose between the shank end, which is easier to carve, or the butt end, which has a dome shape, includes part of the hip bone, and is more challenging to carve but offers a more intense flavour.

Quantity:

When choosing your ham, consider how many people you'll be serving. As mentioned earlier, for bone-in hams, plan for about 1/2 pound per person, and for boneless, aim for 1/3 pound per person. This will ensure you have enough ham to feed your guests generously.

Cost:

Christmas hams can vary in price, and you can find options to fit any budget. Many stores offer Christmas hams as loss leaders, so you're sure to find a good deal. If you're willing to splurge, you can opt for a spiral-sliced bone-in ham, which is not only delicious but also impressive when presented as a centrepiece. However, you can also find excellent hams at more affordable price points.

Glaze Options:

While you're choosing your ham, it's a good idea to consider the glaze you'll use. The glaze plays a crucial role in enhancing the flavour of your ham. Classic glaze options include a sugar glaze (made with brown sugar, prepared mustard, and cider vinegar), a bourbon glaze (a combination of bourbon, brown sugar, ground mustard, orange marmalade, and ground coriander), or a cranberry glaze (made by simmering whole-berry cranberry sauce, maple syrup, cider vinegar, and ground mustard). You can also get creative and experiment with different ingredients to find your perfect glaze.

Removing the ham rind

To remove the ham rind, start by cutting a line through the skin around the shank end. Then, using a sharp knife, carefully insert it between the rind and the fat layer and run it along to detach the two layers. You can use your fingers to gently separate the rind from the fat and go deeper into the ham to make it easier to peel off. Once you've peeled off the rind, discard it.

It's important to note that underneath the rind is a layer of fat that should be left intact. This fat layer will meld with your glaze, creating a beautiful crispy, sticky coating.

After removing the rind, the next step is to score the fat layer. Using a sharp knife, cut a diamond pattern about 1/4 inch deep into the fat layer. This will allow your glaze to penetrate the ham and infuse it with flavour.

Preparing the glaze

The glaze is a key component of your Christmas ham, adding flavour and texture to the meat. The best glaze for a baked ham usually contains either honey, brown sugar or maple syrup. The saltiness of the ham and the sweetness of the glaze complement each other perfectly.

For a brown sugar mustard glaze, you will need:

• 1 cup brown sugar
• 2 tablespoons of Dijon mustard
• 1/2 cup honey (optional)
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground cloves (optional)
• 4 cloves of garlic, crushed

Mix the ingredients in a medium saucepan and cook over medium heat until everything has melted. You can also add spices like ground cinnamon or ground cloves for extra flavour. However, if you don't like chewing on cloves, you can leave them out.

For a pineapple glaze, mix:

• 3 cups pineapple juice
• Brown sugar
• Powdered mustard

Alternatively, you can try a sugar glaze by combining:

• 1 cup packed brown sugar
• 2 teaspoons prepared mustard
• 1 to 2 tablespoons cider vinegar

Or, for a boozy kick, try a bourbon glaze:

• 2/3 cup bourbon
• 2 cups packed brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon orange marmalade
• 1/8 teaspoon ground coriander

If you want to add a festive twist, opt for a cranberry glaze:

• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup maple syrup
• 1/4 cup cider vinegar
• 1 to 1-1/2 teaspoons ground mustard

For a unique, Spanish-inspired flavour, go for a membrillo glaze:

• Sticky quince
• Orange
• Allspice
• Cloves
• Cinnamon

Cooking the ham

Take the ham out of the fridge 45 minutes before cooking. Carefully peel away the thin layer of skin, leaving the cloudy white fat layer for flavour and moisture. Using a small, sharp knife, cut a series of diagonal slices about 3cm apart and a few millimetres deep through the fat layer, creating a diamond pattern.

Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the others off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side empty, and let it burn until the coals are covered with white ash. Do not spread out the coals.

Place the ham on a tray and set the tray on the side of the barbecue that is off. Close the lid and cook for about 1 hour 30 minutes or until a meat thermometer inserted into the thickest part of the ham registers 42°C.

While the ham is warming, make the glaze. In a medium saucepan over medium heat, whisk the ingredients and cook until everything has melted. Remove the glaze from the heat and set it aside.

When the ham is warmed through, increase the barbecue temperature to 200°C. Brush some of the glaze all over the ham. Cook the ham, basting about every 5 minutes, for a further 45 minutes or until the thickest part of the ham registers 52°C on the meat thermometer and is evenly caramelised.

Remove the ham from the barbecue and set it aside on a carving board for 10 minutes to rest. Pour the juices from the baking tray into a heatproof container and skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.

Carving the ham

When it comes to choosing a Christmas ham, bone-in is preferable. The ham bone contributes moisture and flavour as the meat cooks, but it does make the ham trickier to carve.

To carve a bone-in ham, cut off one boneless section of ham at a time. Then slice each section. Carve and slice the bone-in section last.

Storing your ham

Before storing, it is recommended to let your ham rest. This can be done by leaving it on a serving platter or carving platter at room temperature. If you wish to store the ham for a longer period, you can place it in the fridge overnight to rest.

To store leftover ham, it is best to use a ham bag. This can be a purpose-made calico or muslin bag, or even a pillowcase. Soak the bag in a weak vinegar solution and ensure all glazed parts of the ham are removed. The vinegar solution will help preserve the ham and keep it fresh. Rinse and re-soak the bag every three days, and use your judgement and senses to determine when the ham is no longer good to eat.

Alternatively, you can store your ham in an airtight container in the refrigerator. If you have cooked the ham with a glaze, it is best to remove any leftover glaze before storing. Place the ham in the container and seal tightly. It will stay fresh for about three to four days.

If you wish to store the ham for a longer period, you can freeze it. Cut the ham into slices or portions and wrap them tightly in plastic wrap or aluminium foil. Label and date the packages and place them in the freezer. Frozen ham can be stored for up to two months.

When reheating the ham, ensure it is thoroughly cooked and still tasty. You can reheat it in the oven, on the stovetop, or even on the BBQ again! Just ensure the internal temperature reaches 65°C to kill any harmful bacteria.

Remember to practise food safety and always be aware of the signs of spoilage. Enjoy your delicious Christmas ham!

Frequently asked questions