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Sticky orange soy-glazed ham with roasted garlic potatoes
Sticky orange soy-glazed ham with roasted garlic potatoes
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Indulge in a delicious weekend barbecue roast.
Ingredients:
  • 6kg half leg ham
  • 20.00 ml whole cloves
  • 1/2 x 600g jar sweet orange marmalade
  • 59.40 gm brown sugar
  • 21.00 gm soy sauce
  • 2.50 gm ground ginger
  • 1.5kg chat potatoes, halved
  • 36.40 gm olive oil
  • English mustard, to serve
Instructions:
  • Preheat the barbecue on high with the hood closed. Trim the rind off the ham using a small sharp knife, then separate it from the fat. Discard the rind. Score the ham fat in a diamond pattern, placing cloves in the corners. Put the ham on a wire rack in a disposable foil baking tray and add boiling water to the tray until it reaches 2cm up the sides.
  • In a bowl, mix marmalade, sugar, soy sauce, and ginger. Brush half of the mixture over the ham using a pastry brush. Cook ham at medium heat with the hood closed using indirect heat for 30 minutes.
  • Boil the potato in salted water until tender, then drain. Transfer to a disposable foil tray, drizzle with oil, add garlic, and season with salt and pepper. Mix well to coat evenly.
  • - Brush the remaining flavorful marmalade mixture over the ham, creating a sticky glaze. Add the potatoes to the barbecue. Cook with the hood closed, using indirect heat, for 45 minutes until the ham is beautifully caramelized and slightly charred, and the potatoes are golden and tender. Remove the ham, cover, and set aside for 15 minutes. Finally, remove and discard the cloves, slice the ham, and serve with the potatoes and tangy mustard.

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