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BBQ Ham RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes. Christmas Ham Ingredients:
Required: Weber Kettle BBQ, Heat Beads® BBQ briquettes, redgum chunks,! Prior to the day you wish to cook the pork - say 24 hrs ahead - soak in a bucket of water a reasonable quantity of hardwood chunks (about the size of golf balls or a little larger). I've always used redgum but Hickory or Mesquite are also available from your BBQ supplier. They are expensive and the flavour is no better than the old redgum. On the day! When Heat Beads® are ready (about ¾ hour) lightly rub skin of leg with oil, cover with foil and secure with toothpicks. Prick foil all over to allow smoke to penetrate and just prior to putting it in the Weber, place a generous quantity of wet wood chunks on top of the Heat Beads®. Place a large drip tray underneath to catch juices. Leave for about two hours. This is a great time to sample some Coopers - not much else to do at this stage. You will create a lot of smoke so if you are in a suburban area don't be surprised if you get a visit from your local Fire Brigade (Don't laugh. It has happened to me) After 2 hours lift the leg from the Weber. Add more Heat Beads® to each side, leaving the lid off so they ignite. Take the leg to the kitchen and with a sharp knife remove the outer skin. (Roll this in Glad Wrap and freeze - I will give you a use for it later) Make up a glaze of brown sugar, fine breadcrumbs, marmalade jam and port. Score the fat in a diamond pattern and dot with cloves. Liberally smear the leg with the glaze, return to the Weber and cook for a further 90 minutes. Now keep your hands off the ham until Xmas Day!
Home-Made Baked Glazed Ham Ingredients:
Ham Glaze:
With a sharp knife, cut the rind around the pork and down the centre to free it on all sides, ensuring that you have cut right through the rind to the fat. Prepare the barbecue with Heat Beads® BBQ Briquettes. Place the prepared leg of pork on the barbecue and cook with the lid on for 2 hours to blister the skin. Remove the skin. This skin is delicious to eat when broken up and served with drinks. Score the fat to form diamonds 2.5cm across and continue cooking with the lid on. To make the glaze, combine all the glaze ingredients and heat them until the sugar dissolves. Half an hour later, decorate the ham with the pineapple rings and glace cherries, using toothpicks to secure them. Liberally glaze and continue cooking. Smoke with hickory wood chunks after the glaze has been added. Glaze 2-3 more times during the last hour of cooking. When ready, serve the hot meat sliced with salad or vegetables. Cold left over ham makes beautiful sandwiches.
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