It’s time to share a Christmas recipe with my maple & stout glazed ham served with a stout sriracha onion jam.
Hope you have all had a brilliant Christmas; I have certainly enjoyed the festive season thus far, eating too much, drinking too much and receiving some sweet BBQ related gifts!
I’ve been staying with my parents: Grillary and Meatmaster Mike over the holidays (contrary to popular belief I did not just arise from the ashes of a bacon fire); the Meatmaster and I have been giving his Weber kettle a solid workout during this time.
Dad has been cooking Christmas lunch outside on the BBQ for as long as I can remember and so is probably my fondest BBQ memory. One of our traditions has always been a glazed ham, which this year I was given permission to tackle.
First up you need to remove the skin from the ham – keep it for later, it’s great for covering a turkey in to keep it moist.
I have a habit of incorporating either bacon or beer in to every recipe I take on – given, the pig is already fairly well represented in this dish, I chose the latter.
2 cups maple sugar
2 tbsp cloves
4 tbsp wholegrain mustard
2 tsp salt
Some thoughts on the ingredients: maple sugar is quite expensive, I wanted to try something but brown sugar will substitute; you do not need an expensive stout – just buy something that is not crap and keep the really good stuff for drinking; the salt, in retrospect, was probably unnecessary.
Fire up one basket of heat beads in your Weber (or any other BBQ) – we’re cooking using the indirect method. I didn’t have any of my fancy gismos but you want the temperature to be around 150c.
Combine your ingredients in a sauce pan over heat and then reduce until it reaches a thick, viscous consistency.
Once your glaze and BBQ are ready, pop the ham in and apply the first coating of glaze. At this time also add some smoking wood or chips of your choice (hickory is a good option).
You need to cook the ham until it reaches an internal temperature of 48 degrees celsius – this will take 3 – 4 hours depending on the size of your ham.
I’ll just apply one more coating of glaze.
Apply the glaze consistently throughout the cook – you want to be able to see your own reflection in that ham. Add more smoke as required.
Once you’ve reached the target temperature and run out of glaze, remove and let it come back down to room temperature; refrigerate overnight to allow the flavours to develop.
The idea for the onion jam was born from a stout sriracha sauce recipe over at The Beeroness that I have been absolutely flogging (seriously, the sauce is amazing – get on it).
As an addition step to the sauce recipe just fry off 3 red onions with the garlic then add the sauce ingredients as required.
It ended up part jam, part sauce and all kinds of delicious.
The extra smoke added during the glazing was noticeably present in the ham and the glaze provided a delicious sticky, caramelised coating to the exterior (I may have eaten some all-glaze slices).
Hope you all had a merry Christmas, happy holidays or whatever you celebrate, and cooked some amazing BBQ.