With the low 'n slow barbecue gaining a bigger following by the day, chances are there will be more than one Christmas ham cooked over charcoal this festive season. So for those planning to cook over coals, here's our ultimate guide, thanks to our friends at Rum & Que.

Ingredients You’ll Need

• 1 Cooked half or whole NZ ham
• 1x BBQ seasoning, try Rum and Que Ribrocker
• 1x your favourite ham glaze, try our Spiced BBQ Sauce Glaze or the Rum and Que Ham Glaze

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Step-by-Step Glazed Ham Recipe

1. Prepare Your Ham

Start by using a sharp knife to carefully remove the ham rind. Be sure to leave the layer of fat intact as this will help your ham stay moist and flavourful during cooking.

2. Score the Ham

Once the rind is removed, score the fat in a criss-cross pattern. This step allows the glaze to penetrate deeper into the ham, infusing it with more flavour.

3. Apply Barbecue Seasoning (Optional)

If you’re using Rum and Que Ribrocker, apply a thin layer over the scored fat. This adds an extra layer of seasoning to your ham.

4. Cook the Ham

Place your ham into an indirect smoker or oven preheated to 180°C (350°F). Cook for 1 hour. This initial cooking step helps the ham start to develop a nice crust.

5. Glaze the Ham

After 1 hour, apply a layer of Rum and Que Ham Glaze. If you’re glazing a half ham, use only half the jar. For a full ham, use the entire jar. This first glaze layer will begin to caramelize, creating a sweet and savory coating.

6. Reapply the Glaze

Apply another layer of glaze after an additional hour. This ensures a thick, rich glaze that is evenly distributed.

7. Finish Cooking

Continue to cook the ham until it reaches an internal temperature of 55-60°C (130°F). This should take about 3 hours, depending on the size of your ham.

8. Carve and Serve

Once your ham is cooked to perfection, remove it from the oven and let it rest. Carve into slices and serve with your favourite sides.

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