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Ingredients

  • 1 x 500g jar of a really good quality orange marmalade
  • 300g light muscovado sugar
  • jar whole cloves
  • 1 large aluminium foil pan

Method

Mix the marmalade with the sugar and 50ml of water in a small pan and bring it to the boil. Then set aside and leave to cool.

HOW TO SCORE YOUR CHRISTMAS HAM

Scoring the ham is important before roasting because it helps the meat soak up all the delicious flavour from the glaze. This is how we do it!

Leave on the fat for all the flavour!

Some people remove the skin and fat before roasting a ham, but I think it’s always best to leave it on since it’s absolutely loaded with flavour! Remove the skin, if you want, but try to leave as much of the fat on as possible.

A sharp knife.

Sometimes your ham can have a bit of a tough skin and since you want your scoring to look pretty, a sharp knife will help you make clean and precise slices.

Make sure your slices are close together. 

A little tip is to make your diagonal cross pattern as small as possible. This will ensure more of the glaze will soak into the top of the ham. This will also prevent large cracks from being created while the ham roasts, and this is what leads to your ham drying out.

Cut on the diagonal.

Skin and fat side up and with the ham directly in front of you, make slices on a 45 degree angle all over the top of the ham. Rotate your knife 90 degrees and make slices in the opposite direction all the way across the top of the ham to create a pretty diamond pattern. Now stud the ham with the cloves by poking a clove into the corner of each diamond.

Grilling the Ham

  1. Preheat the grill with all burners on high for 15 minutes, then turn off all but the outside burners (burner #1 and #4), leaving the middle of the grill with no lit burners. After 15 minutes turn the Grill to a medium heat.
  2. Next, Put the foil pan with the ham, along with some water in the centre of your grill (the lit burners are not directly below). Close the lid and let the BBQ do its work. (It should take about 18 minutes per pound of ham, but thickness matters more than weight). Insert a thermometer in the thickest part of the ham. The ham is ready when the core temperature reaches 60°C. at the thickest part.
  3. To avoid the glaze burning, during the last half hour of cooking, brush the ham with the reheated Sticky glaze every ten minutes.
  4. Let the Ham sit for about 20 mins covered in tinfoil before serving. This keeps it nice and juicy.

For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com

 

More tasty gas BBQ recipes

Homemade BBQ Breakfast Burgers
BBQ Rotisserie Chicken
Stuffed Portobello Mushrooms
Asian Style Beef Burgers

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