Instructions
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on Premium Gas Barbecue set up methods.
- Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on how to set up a Weber Kettle.
- With a sharp knife, cut the rind around the sides of the pork, around the knuckle, and down the centre, ensuring you cut all the way through the rind to the fat, but not into the flesh. This will help make it easier to remove the skin once it has crackled during cooking.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust it the settings to indirect medium heat. Place the pork onto the barbecue. If the edges of the pork hang over the direct heat zone (above the fire), shield them with aluminium foil. Roast the pork over indirect medium heat for 2 to 2 ½ hours, or until the skin has blistered.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the pork in the centre of the cooking grill, between the two charcoal baskets. If the edges of the pork hang over the direct heat zone (above the fire), shield the sides with aluminium foil. Roast the pork over indirect medium heat for 2 to 2 ½ hours, or until the skin has blistered.
- Combine all the glaze ingredients in a saucepan and place over high heat on a side burner or stove top; bring to a boil. Reduce the heat to a simmer and continue cooking until the liquid is reduced and the glaze has thickened, about 10 minutes. Remove from the heat and let it cool slightly. If you doubled the batchof glaze, separate half of it to keep for serving.
- If using a gas barbecue with a smoker box, soak wood chips in water for at least 30 minutes.
After 2 to 2 ½ hours, when the skin has hardened and blistered, use tongs to carefully remove the skin from the pork. Score the fat in a diamond pattern, being careful not to cut into the flesh, as the ham flesh will dry out. The skin can be discarded or eaten. Continue to cook the ham for a further 30 to 60 minutes for the fat to render, or until the internal temperature reaches 55°C. - If needed top up the charcoal baskets with additional barbecue briquettes.
After 2 to 2 ½ hours, when the skin has hardened and blistered, use tongs to carefully remove the skin from the pork. Score the fat in a diamond pattern, being careful not to cut into the flesh, as the ham flesh will dry out. The skin can be discarded or eaten. Continue to cook the ham for a further 30 to 60 minutes for the fat to render, or until the internal temperature reaches 55°C. - Once the internal temperature has reached 55°C, apply a generous layer of the glaze over the ham and continue cooking for a further 30 minutes to 1 hour, or until the internal temperature has reached 63°C, glazing the ham every 15 minutes.
- Once the ham has cooked and reached an internal temperature of 63°C, remove it from the barbecue. The internal temperature will continue to rise by 3° to 6°C while it’s resting. Leave it to rest for 30 minutes before carving, or until the internal temperature has reached 68°C.
- Indirect heat is not available on a Weber Traveler
- For more information on cooking a Christmas ham on your Weber Kettle, see our article:
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