Fancy a ham and like to roast? Give this Christmas ham a try, using the rotisserie.
In the kitchen:
- Tie the cured ham with kitchen string. Put the ham on the rotisserie spit.
- 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.
- Insert a thermometer in the thickest part of the ham. The ham is ready when the core temperature reaches 75°C.
- When the ham is done, wrap it in aluminium foil and allow to rest.
- Prepare the barbecue for indirect heat, approx. 250°C to 280°C.
- Combine the mustard, egg yolk, and brown sugar (the glaze will benefit from the addition of a little freshly ground allspice and cloves).
- Remove the ham from the foil.
- 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.
- Put the ham back in the barbecue until it turns a lovely festive gold – about 15 minutes.
- Mix 100g of mustard with 100g of brown sugar to serve with the ham, for the perfect sauce.
October 10, 2016