Cajun-spiced Barbeque Ham

Ingredients

4.5 kg bone in half-leg ham
1/3 cup honey
1/2 cup no added sugar pineapple juice
1 1/2 Tbs Cajun seasoning
1 Tbs brown sugar
6 sprigs lemon thymne
1 baguette, thickly slice diagonally to serve
120 g mixed leaf mix to serve

Method

Preheat a hooded barbeque on medium-high heat.

Using a small, sharp knife, cut around ham rind, 8 cm from shank end. Starting at the opposite end to shank, run your thumb under the rind to separate it from the fat. Peel back and discard rind. Score fat at 2 cm intervals, ensuring not to cut all the way through to the meat. Wrap shank end with foil.

Place honey, juice, seasoning and sugar in a small saucepan over medium-high heat. Cook, stirring, for 3 minutes or until mixture comes to the boil. Remove pan from heat.

Place ham on a lightly greased wire rack in a large roasting pan. Brush ham with a little of the honey mixture. Place roasting pan in barbeque and turn heat off directly under roasting pan. Cover with hood.

Cook, using indirect heat, for 45 minutes, brushing with remaining honey mixture every 15 minutes or until golden.

Transfer ham to a board. Remove and discard foil from shank. Wrap shank with muslin and insert thyme into muslin to decorate.

Slice ham and serve with bread and salad leaves.

Credits: Woolworths

Photo Credits: Woolworths