Name: Glazed Christmas ham with sweet and tangy barbecue sauce
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 1
Ingredients: 1 double-smoked ham leg (about 4.5kg); 335.00 gm golden syrup; 65.00 gm tomato sauce (ketchup); 60g unsalted butter; 46.80 gm Dijon mustard; 42.00 gm fresh lemon juice; 40.00 ml white wine vinegar; 48.80 gm Worcestershire sauce; 2 garlic cloves, very finely chopped; 1 tsp chilli flakes

Glazed Christmas ham with sweet and tangy barbecue sauce

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Prep Time:
25 minutes

Cook Time:
135 minutes

Total Time:
160 minutes

Curtis Stone's festive glazed ham is the perfect Christmas showstopper.

Ingredients:

1 double-smoked ham leg (about 4.5kg)
335.00 gm golden syrup
65.00 gm tomato sauce (ketchup)
60g unsalted butter
46.80 gm Dijon mustard
42.00 gm fresh lemon juice
40.00 ml white wine vinegar
48.80 gm Worcestershire sauce
2 garlic cloves, very finely chopped
1 tsp chilli flakes

Instructions:

Prepare the covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and keep the other burners off. For a charcoal barbecue, ignite 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, without spreading them out.
Prepare the baking tray by lining it with foil. Unwrap the ham and score the fat after separating the skin. Place the ham on the tray and cook on the barbecue at 190C until the thermometer reads 42C in the thickest part, about 1 1/2 hours.
In a saucepan over medium heat, combine golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic, and chilli flakes. Whisk until butter melts and mixture is well blended. Take the glaze off the heat and set it aside.
Once the ham is heated, boost the barbecue heat slightly to reach 200C. Apply a layer of glaze on the ham using a pastry brush. Continue cooking the ham, basting with glaze every 5 mins, for an additional 45 mins or until the thickest part reads 52C on a meat thermometer and the ham achieves a uniform caramelization.
Take the ham off the barbecue and let it rest on a carving board for 10 minutes. Empty the juices from the baking tray into a tall, narrow heatproof container and let the fat rise to the top. Skim off as much fat as you can. Mix equal parts of the skimmed juices and remaining glaze in a serving bowl.
Drizzle the barbecue sauce over the succulent ham before serving.

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