This is a delicious ham that I first Bbqued when it would not fit in my oven. The bbq adds a delicious smokiness. Christmas ham lasts for up to a week, keep in a ham bag or cotton pillow slip in the refridgerator, change the bag or pillow case every couple of days.
Preparation time 10 mins, plus cooking
Serves 10 (with leftovers)
1 large good quality ham leg on the bone (visit Deli Planet and ask about their range of hams including free range hams)
500 g good quality apricot or plum jam (we suggest Hanks)
6 star anise broken
1 tablespoon Ground Cinnamon
1/2 cup brown sugar
½ cups dry sherry
Preheat Bbq to 180C
Place jam in a saucepan with 1/2 cup sherry over medium low heat until the jam is hot and sticky.
Crush star anise in a mortar and pestle with the cinnamon.
Wipe ham with a cloth or paper towel then carefully remove the skin only, leave the fat.
Score the ham in a crosshatched pattern making sure you dont score too far into the meat of the ham.
Spread 2/3 of the glaze over the ham (keep the rest to baste the meat while cooking.)
Spread brown sugar over the ham on top of the glaze rub it into all the nooks and crannies.
Put the ham in a roasting dish on a rack on the BBQ, with 1 cup of water in the bottom of the baking dish. Bake for 1 1/2 hours, baste with the glaze approximately every 20 mins. Be careful not to burn, cover top with foil if it is burning too quickly. Make sure a little water remains in the bottom of the dish.
Turn BBQ off allow ham to cool and enjoy.