Prep Time
-
Cooking Time
2h 50m
Serves
8
Fuel
Gas
Ingredients
Method
01.
Preheat BBQ to 200ºC.
02.
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.
03.
Remove excess fat and score in diamond pattern.
04.
Place cloves in each point of diamond pattern.
05.
Use a knife or citrus peeler to score the rind of the oranges into thin strips.
06.
Place strips in drip tray with water and the extra garlic cloves.
07.
Combine juices from oranges and tinned pineapple with mustard, star anise, brown sugar and apricot jam.
08.
Place ham on roast rack over the tray and pour juice mixture on top.
09.
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!
