Christmas Ham Recipe

Set the Smartfire at 350F / 175C, let the bbq come up to temp and stabilise for at least 30min. This is an important step because you are putting a large piece of meat on the grill so you want the bbq to be fully heat soaked prior to commencing cooking.

Carefully remove the skin from the ham, leaving the fat behind.

Score the fat in a crisscross pattern.

Stud the centre of the little fat diamonds with the cloves (this holds the fat in place during basting and looks nice).

In a saucepan gently heat the wet and dry ingredients until they become a very thick liquid. You may need to add more sugar to thicken. Do not put cloves in the glaze!!

Place the ham in a cooking tray, preferably with a rack that holds the ham 10mm off the bottom. Fill the bottom of the pan with chicken stock or water. Cook for 30min. You can choose to cook the ham standing up or on its side.

Begin basting the ham every 20 mins.

Remove from the grill when the internal temp reaches 155F / 68C.

Present the ham on a serving dish. Ideally you will be able to use a serving dish that is also easy to carve on. A small decorative cutting board is perfect.

Another tip is to source a ham / brisket knife from a kitchen store. Good quality ones aren't expensive, ours cost $30!

Garnish the ham as desired, perhaps on a bed of grilled pineapple or orange circles.