Served with grilled cabbage and a grilled pea, mint and watercress salad, this rich and sweet ham is irresistible.
Ingredients
For the smoked ham:
- 1 x ham joint (uncooked)
- 1 can of pineapple slices (in juice)
- Olive oil, for brushing
- 3 tsp cloves
- Sea salt
- Freshly ground black pepper
For the glaze:
- 2 tablespoon honey
- 1 tablespoon of brown sugar
- The juice from the can of pineapple
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon cayenne
- ½ teaspoon of cinnamon
- ¼ teaspoon of ground cloves
For the grilled cabbage:
- 1 x sweetheart or king cabbage
- 100gr unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 red chilli, finely diced
- Zest and juice of 1 lime
- Olive oil, for brushing
For the grilled pea, mint and watercress salad:
- 250g sugar snap peas
- 80g of watercress
- A handful of mint, chopped.
- Extra virgin olive oil
- Juice and zest of 1 orange
- 1 tbsp of coriander seeds
- 50g of crumbled blue cheese
- A hand full toasted walnuts (chopped)
- Pinch of sea salt
- Pinch of black pepper
Method
For the smoked ham - uncooked ham:
- Place a large pot - big enough to fit your ham - onto your hob. Fill with water and add your ham then bring to a boil. Remove the ham from the water and throw away the water - this will ensure your ham is not too salty. Clean out the pot, add the ham back in and fill again with water. Bring to the boil once more then turn down to a simmer and cook for 1 and a half hours.
- Place the pineapple slices on top of the ham and keep them in place by studding with cloves.
- Light your BBQ coals using the snake method - a layer of unlit good quality lump wood charcoal* around the edge of the bbq, with a layer of lit charcoal on top. This will give you a longer cooking time.
- Place some chunks of applewood in the centre of the ring.
- If cooking on gas, keep the temp at a low 90°-110°.
- Season the ham before placing it in the centre of the grill, over the smouldering applewood.
- Close the lid and cook for 1 hour and 15 minutes while you start on your glaze (below).
- After 1 hour and 15 minutes, remove the lid and start to glaze every 15 minutes for another hour.
- Leave to rest for 20 minutes before slicing.
*NB: other charcoals may release chemicals when they first ignite.
Alternatively, if your charcoal starts to go out, light some more in a charcoal starter and carefully add it to the barbecue.
For the glaze:
- Add all the ingredients into a pot and gently bring to the boil, stirring with a whisk.
- Allow it to boil for about five minutes, stirring constantly, then turn off the heat. As it cools it should have a syrup-like texture.
For the grilled cabbage:
- Cut the cabbage into quarters, keeping the stem intact, then brush the sides with the oil and grill each side over high heat for four to five minutes, until charred.
- Meanwhile, place a small skillet onto the grill (or a pan on your hob) and add the butter and a drizzle of olive oil. Allow to melt then add the lime zest and juice, chilli, garlic and shallot, season and cook gently for a few minutes to allow the shallot to soften slightly.
- Place the grilled cabbage into the pan and coat in the chilli and lime butter.
For the grilled pea, mint and watercress salad:
- Put the peas into sieve and char them over the coals (about four to five minutes), We're looking for colour and not to overcook.
- Into a pestle and mortar, add the coriander seed, orange zest and juice, pepper, salt and a glug of oil. Grind together, it doesn't need to be too fine.
- Dress the watercress with the dressing and add the chopped mint, blue cheese and crumble over the walnuts.
- Lay the charred peas onto a serving dish.
- Top with the dressed watercress mix and serve.
- Sprinkle a little more walnut and blue cheese over the top and a drizzle of olive oil.
