BBQ Honey Sriracha Glazed Ham
Christmas ham but a bit different! This is our Honey Sriracha glazed BBQ ham. Warming, juicy and with a sweet chilli hit, you're going to love it.
Joint of ham (we used quite a large joint as we were feeding the whole team, but size will depend on how many you're serving for!)
1 bottle of Honey Sriracha Drizzle, you won't use it all!
First off, you'll want to get your BBQ hot enough, this might take some time depending on the BBQ you're using! We're cooking indirect in a Kamado style BBQ, so added in the deflector plate. We got the BBQ to around 200C.
Score the ham before putting it onto the BBQ, this will allow the heat to get into the fat to break it down, which bastes the meat. It will also be ideal when applying the glaze.
Get the lid down and let it cook, checking for the internal temperature throughout.
You'll want to glaze when the ham is close to the final internal temperature of about 60C. The skin should look pretty crispy at this stage already. As a glaze, we did things a little differently by using our Honey Sriracha Drizzle giving the ham a sweet chilli kick.
And glaze again after you've given it a few minutes to set.
Once your ham is up to temperature (60C) and the glaze has set on, you're ready to start carving it up. Ideally you'd want to include some time for resting here so that the juices can soak into the meat. Aim for 20 minutes or so if possible.
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Mar 8, 2022