Double Smoked Ham with Maple Stout Glaze (Oh, and a sauce made from beer too)

Christmas Ham

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.

Christmas Ham

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.

Glaze Ingredients

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.

Ingredients: 
2 cups maple sugar
330ml stout
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.

Method:

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.

Maple Stout Glazed Ham

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.

IMG_4592

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.

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10 Responses to Double Smoked Ham with Maple Stout Glaze (Oh, and a sauce made from beer too)

  1. David says:

    Man, that is an awesome looking ham! Nicely done!

  2. Bill says:

    That is possibly the best looking ham I have ever seen. An easy 10. I just may have to try this. Thanks and Merry Christmas.

    • Thanks Bill! I was lucky that it was quite a good ham to begin with

      Next year I want to try and make my own ham.. maybe..

      Merry Christmas to you too!

      • johneffcee says:

        I have made five hams in my Hark smoker so far – with good to average success. They need to brine a little longer than I have learned on the web (24 hours for each 900g) and also need to smoke all the way to the internal temperature of 75c. I took the last two off at 74c as they were taking sooooooo long to to heat up the last three or so degrees. They need the 75c as they were no just quite cooked properly close to the bone. The legs I use are small (‘cos that is what I can get!) at about 1.5kg. So that is why I do two!

        The bacon on the other hand – man, that is to die for. I have adult kids threatening to move back in. “Weeties!” They say. “Be buggered Dad, where is the bacon?” I slice it with a cheap slicer or a knife making sure it is thicker (by about 100%) than anything you can buy. It is sensational.

      • awesome! ham making is definitely on my 2015 list of goals

        done a few bacons and agreed – so damn good. In fact, that reminds me that I need to make more

  3. Chilebrown says:

    I am very familiar with the stout in the image. It is a very fine stout. We have toured the brewery several times.(for the free beer afterwards of course) They have an adjoining restaurant which serves a bunch of beers that are not released to the general public. Sierra Nevada even makes a good mustard. We are having a ham for the New Year. I will have to wrestle some Sierra Nevada’s away from Ms.Goofy to try this recipe.

    • It is a very fine stout – I’m jealous of the brewery tours. Sierra Nevada mustard sounds pretty amazing too!

      I also really like their Narwhal stout – man, that is a full flavoured beer

      Good luck prying the beers away from Ms Goofy!

  4. Pingback: A Foodie’s (Ideal) Thanksgiving | halfcoffeehalfcream

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