Barbecue Ham Glaze.

Barbecue Ham Glaze.

To be fair it's too hot for glazed ham but when I struggle to come up with a meal that all 5 of us will and can eat, a meal that can look after itself, I always resort to glazed ham. I have been good and have not made the same glaze twice as of yet. As this is barbecue season I have come up with a barbecue sauce for the glaze. I think we all enjoyed it. Don't throw away the poaching liquid, I have a recipe to show you using the ham stock.

In a large stock pot, put in

-2.3 gammon joint, with

-3 litres water, 

-10-15 cloves,

-1tsp black peppercorns,

-1 cinnamon stick,

-2 star anise,

-1tsp coriander seeds,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 large onion, quartered.

Bring to the boil and turn the heat down to a gentle simmer.

Cook for 2 hrs. Leave the ham to cool in the stock pot.

   Barbecue Sauce.

In a large saucepan, with a tablespoon of vegetable oil, fry

-1 large sliced onion, with

-3 cloves chopped garlic,

Cook, stirring occasionally, on low heat until the vegetables have softened, add

-300g tomato sauce,

-200g soft brown sugar,

-200ml malt vinegar,

-1tbsp paprika,

-1tsp cayenne pepper (adjust according to your taste).

Leave to simmer gently, stirring occasionally, for around 15 minutes (180c fan forced oven)

When the ham is cooled enough to handle, 

-remove the fat, 

-score the skin.

Spread 2/3 of the glaze liberally over the ham.

Bake 1 hour, basting every 15 minutes.

Leave to rest for 15 minutes 

Serve with the remaining barbecue sauce.