OVERVIEW
A whole ham is traditional at Christmas, but why deny yourself the rest of the year? Roasting your own rather than buying it pre-made is extremely satisfying.
SET UP YOUR EGG
Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 110˚C-130˚C.
Mix all the ingredients for the glaze in a bowl and put aside until later. Score the skin of the ham with a sharp knife. Lightly oil the ham all over then place it on the grid with the scored skin facing down and close the lid.
GLAZE THE HAM
After 2 hours, start brushing the ham with the glaze every 20 minutes until it begins to caramelize on the outside.
After 3½ hours, check the internal temperature, and when it has reached 72°C, remove the ham from the EGG and rest for at least 30 minutes before carving. The overall cooking time will work out at about 1 hour per 1kg.
Recipe from Cooking on the Big Green Egg by James Whetlor. Photography: Sam Folan
