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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Who doesn't love a delicious BBQ flavour? Super trendy right now, this is the Christmas ham for the BBQ lovers
¾ c good-quality barbecue sauce (see tips)
¼ c brown sugar
3 tsp smokey paprika
1 ½ Tbsp Worcestershire sauce
1 ½ Tbsp malt vinegar
1 Tbsp Dijon mustard
Dijon mustard and coleslaw, to serve
¾ c good-quality barbecue sauce (see tips)
¼ c brown sugar
3 tsp smokey paprika
1 ½ Tbsp Worcestershire sauce
1 ½ Tbsp malt vinegar
1 Tbsp Dijon mustard
Dijon mustard and coleslaw, to serve
Preheat oven to 180°C fan bake.
Using a sharp knife, score the ham fat crossways at 1 cm intervals. Place ham on a greased rack in a large baking dish lined with foil.
To make the spiced barbecue sauce glaze, combine all ingredients in a medium saucepan. Stir and bring to the boil over medium heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until thick and sticky.
Evenly brush ham with half of the glaze. Bake for 45-50 minutes, brushing the remaining glaze halfway through cooking, until deep reddish brown. Stand for 30 minutes.
Slice and serve ham warm or cold with extra Dijon mustard and coleslaw on the side.
For ease, place the ham in a disposable foil roasting dish.
For an extra kick of spice, add a pinch of cayenne pepper to the glaze.
Who doesn't love a delicious BBQ flavour? Super trendy right now, this is the Christmas ham for the BBQ lovers
7-8 kg boneless leg ham, rind removed
¾ c good-quality barbecue sauce (see tips)
¼ c brown sugar
3 tsp smokey paprika
1 ½ Tbsp Worcestershire sauce
1 ½ Tbsp malt vinegar
1 Tbsp Dijon mustard
Dijon mustard and coleslaw, to serve
Preheat oven to 180°C fan bake.
Using a sharp knife, score the ham fat crossways at 1 cm intervals. Place ham on a greased rack in a large baking dish lined with foil.
To make the spiced barbecue sauce glaze, combine all ingredients in a medium saucepan. Stir and bring to the boil over medium heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until thick and sticky.
Evenly brush ham with half of the glaze. Bake for 45-50 minutes, brushing the remaining glaze halfway through cooking, until deep reddish brown. Stand for 30 minutes.
Slice and serve ham warm or cold with extra Dijon mustard and coleslaw on the side.
For ease, place the ham in a disposable foil roasting dish.
For an extra kick of spice, add a pinch of cayenne pepper to the glaze.
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