How to glaze a Christmas ham on the BBQ

This post is a collaboration with Woolworths

There is nothing better than glazing a ham on the BBQ! Not only does it create extra flavour when glazed on the BBQ, but it’s also super easy to do. That’s right, EASY! You will only need 3 ingredients for the glaze and 2 hours on the BBQ (basting every 20 minutes). 

How to select the BEST ham

Firstly, you need to make sure your ham will fit on the BBQ. When you purchase a ham, it is already cooked, and you can eat it straight away, but glazing it before serving adds to the flavour and makes for an amazing centrepiece. You will want to select a ham with a little fat for flavour, especially when glazing it on the BBQ. Each year, I buy my half leg ham from Woolworths when doing my Christmas food shop, making it easy to get everything in one shop. 

Here are a few cuts of ham that are available at Woolworths, which can all be glazed on the BBQ. 

Woolworths Easy Carve Leg Ham
An award winning, juicy ham that’s easy to carve and has been naturally wood smoked for a richer flavour.

Gold Triple Smoked Quarter Leg Ham
Free range quarter leg ham that's been triple smoked over Karri Wood chips for depth of flavour, winner of the gold medal at the 2021 Royal Tasmanian Fine Food Awards.

Woolworths Double Smoked Half Leg Ham
Bone in and naturally double smoked with mountain ash wood for a fuller, richer flavour.

Woolworths Half Leg Ham ( The ham I have used in this recipe)
Award winning juicy and succulent ham that's been naturally wood smoked for a richer flavour.

What you’ll need

• Ham (any cut will work but I use the Woolworths half leg ham)
• 3 cups pineapple juice 
• 2 cups brown sugar 
• 2 teaspoons powdered mustard
• Cloves 
• Foil tray
• Woolworths ham bag 

How to prepare and cook your ham on the BBQ

1. Preheat BBQ to 130 degrees. You want it to glaze low and slow.
2. Remove ham from packing and pat dry with some paper towel. 
3. Make a slice in the rind on the end of the shank then carefully run your thumbs under the top of the rind to remove it making sure you leave the fat intact. 
4. Score the fat using a sharp knife about 5mm thick in a diamond shape. Be careful not to cut through the meat.
5. Wrap the end of the shank in foil to prevent burning and to give you something to hold if needed. 
6. Place ham in a foil tray. I like to spray the tray with some olive oil to prevent sticking. 
7. Place cloves in each cut in the fat of the ham. 
8. Prepare glaze by mixing pineapple juice, brown sugar and powdered mustard together. 
9. Pour glaze over the ham. 
10. Place ham in the BBQ with the lid down. 
11. Using a spoon or a basting brush, spoon the glaze over the ham every 20 minutes. 
12. If the liquid in the tray starts to dry up, add a little water as you go.
13. The glaze will start to thicken slowly over 2 hours.
14. Once the ham has been glazed (around 2 hours), remove it from the BBQ and allow it to rest for 30 minutes. 
15. Remove cloves and slice.

How to store your ham

2 words, ham bag! The ham bag will keep your ham fresh for up to 14 days when used correctly. Rinse your ham bag and allow it to soak in 3 cups water and 3 tablespoons of vinegar, and squeeze out the bag. You will need to repeat these steps every 2-3 days to keep your ham fresh. 

If you glaze your ham on the BBQ this year, tag me over at @ohsobusymum and @Woolworths_au.

I can’t wait to see them!