Spiced Rum & Apricot Glazed Ham
- 2.5KG raw gammon
- 100ml spiced rum
- 300g apricot jam
- 2tbp apple cider vinegar
- 50g Dijon mustard
- Course ground pepper to season
About the Cook
Cooking Method: Indirect, Roasting
BBQ Used: Weber 57cm Kettle
Charcoal Setup: 50/50 split
BBQ Temperature: Approx 180-190C
Smoking Wood Used: N/A
Total Cook Time: 2 1/2 hours
1. Prepare the gammon
Remove the rind from your raw gammon joint, leaving as much fat in place as you can. Score the fat layer on top. This will help it render and become crisp, but it will also give the outside of the ham a great texture for the glaze to stick to. It may be necessary to tie your ham with some butchers twine to hold it in shape as it roasts. Season the ham with a generous layer of course ground black pepper. I didn’t season with any salt as I prefer to not steep my hams. If you are using a good quality raw gammon, it shouldn’t be that salty.
2. Set up your BBQ
For this cook, I used my 57cm Weber Kettle set up for indirect cooking using the 50/50 split method. I placed a drip tray on the charcoal grate and filled it with some water to help keep the ham moist as it roasts and also to catch any juices that drip from the ham as it roasts. Aim for a roasting temperature of 180-190C.
3. Roast your ham
Place your gammon in the centre of the cooking grate, in the area of indirect heat. Pop the lid back on to your BBQ and allow the gammon to roast for 30-40 minutes while you prepare the glaze.
4. Make your glaze
Place a saucepan over the direct heat of the BBQ and bring your spiced rum to the boil to burn off the alcohol. Then add the apricot jam, apple cider vinegar and dijon mustard. Stir until combined then move the saucepan to the indirect heat until it is time to glaze the ham.
5. Glaze the ham
After the ham has had 30-40 minutes roasting, place it in a roasting tin and pour your glaze over the top, cover the entire surface. Place the tin back on to the centre of the cooking grate and continue to roast. Every 15-20 minutes, spoon or brush the glaze that has dripped into the roasting tin over the top of the ham.
6. Check your temps and remove the ham
Check the internal temperature of your ham using the Thermapen. When it reaches an internal temperature of 72C, lift the ham off the BBQ and wrap it in foil. Allow it to rest for 20-30 minutes which will allow the internal temp to carry over to 75C
Time to Eat
Remove the ham from the tray and place it on a cutting board. Carve the ham in thick slices, ensuring everyone gets a nice amount of the sticky sweet glaze.
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