Christmas Ham

Fancy a ham and like to roast? Give this Christmas ham a try, using the rotisserie.

8 30


In the kitchen:
  1. Tie the cured ham with kitchen string. Put the ham on the rotisserie spit.
At the barbecue:
  1. Prepare the barbecue for indirect heat, approx. 120°C to 130°C. Place a drip pan between the briquettes to catch the meat juices. Now place the tied ham in your barbecue indirect over a drip pan and cook for about 3 hours.
  2. Insert a thermometer in the thickest part of the ham. The ham is ready when the core temperature reaches 75°C.
  3. When the ham is done, wrap it in aluminium foil and allow to rest.
  4. Prepare the barbecue for indirect heat, approx. 250°C to 280°C.
  5. Combine the mustard, egg yolk, and brown sugar (the glaze will benefit from the addition of a little freshly ground allspice and cloves).
  6. Remove the ham from the foil.
  7. Coat the ham with the glaze (the mustard mixture). Sprinkle the breadcrumbs over the ham, covering it in a thin layer. Dust off any excess breadcrumbs.
  8. Put the ham back in the barbecue until it turns a lovely festive gold – about 15 minutes.
  9. Mix 100g of mustard with 100g of brown sugar to serve with the ham, for the perfect sauce.
Weber Admin
October 10, 2016


  • 3 kg cured ham wit fat and rind attached
  • 100g mustard
  • 100g brown sugar
  • 1 egg yolk
  • 100g dried breadcrumbs
  • Ground allspice
  • Cloves
  • Kitchen string
Must Have Accessory

Weber® Spirit® Rotisserie