Whole Ham with Spiced Port Glaze | Pork Recipes | Roasting Recipes | Big Green Egg

Whole Ham with Spiced Port Glaze

By James Whetlor

A whole ham roasted in the smoke of the EGG and finished with a gently spicy port glaze

OVERVIEW

Smoked ham is traditional at Christmas, but why deny yourself the rest of the year? Doing your own rather than buying it pre-made is extremely satisfying.

SET UP YOUR EGG

Set up your EGG for indirect cooking, with the ConvEGGtor in the legs up position and the Stainless Steel Grid on top. Your target temperature is 110-130˚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.

Extracted from Cooking on the Big Green Egg (Quadrille, £25) Photography © Sam Folan

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