Christmas Ham – Pork

BBQ Recipes, Pork

This recipe features the Roast Rack and Drip Tray Combo, which makes BBQ roasting easier without the need of a rotisserie.

– VIEW NOW the Roast Rack and Drip Tray Combo here!

  • Prep Time:N/A
  • Cooking Time:N/A
  • Serves:N/A
  • 5kg leg of ham
  • 1 teaspoon crushed star anise
  • Approximately 20-30 garlic cloves
  • 6 extra garlic cloves
  • 1 teaspoon dry mustard
  • 1 cup brown sugar
  • Apricot jam
  • 3 oranges
  • 1 tin thin pineapple rounds
  • Small pack of toothpicks
  • Roast Rack and Drip Tray Combo
  • Turbo basting brush
  1. Preheat BBQ to 200ºC.
  2. Remove rind from ham by running a thumb around the edge and under the rind. Pull it back from the widest edge and cut it off around the shank.
  3. Remove excess fat and score in diamond pattern.
  4. Place cloves in each point of diamond pattern.
  5. Use a knife or citrus peeler to score the rind of the oranges into thin strips.
  6. Place strips in drip tray with water and the extra garlic cloves.
  7. Combine juices from oranges and tinned pineapple with mustard, star anise, brown sugar and apricot jam.
  8. Place ham on roast rack over the tray and pour juice mixture on top.
  9. Arrange pineapple rings over the outside of the ham. Secure with toothpicks.
  10. Once BBQ is hot, place drip tray over grill and turn off burner(s) directly under.
  11. Turn to low the remaining burners to begin indirect cooking. This will circulate heat around the roast.
  12. Maintain medium temperature and cook with hood for 2 hours.
  13. Continuously baste ham with juice.
  14. Rest uncovered for 30 to 40 minutes, brushing every 10 minutes with mix.
  15. Remove toothpicks before serving.
  16. Garnish, serve and enjoy!
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