“Throwing a ham on the barbecue couldn’t be easier. I have some apple wood prunings this year which I’ll burn for flavour.” You’ll need a kettle-style barbecue for this recipe. Coomer serves his with roast sweet potatoes or a cabbage, fennel and apple coleslaw.
- 120 gm oak chips, soaked in cold water for 2 hours, drained (see note) (2 cups)
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 onion, coarsely chopped
- 4 fresh bay leaves
- ½ bunch thyme
- 1 small ham, bone in (about 4kg), skin removed, fat scored
- 750 ml dry cider
- 200 gm quince paste
- 50 ml sherry vinegar
- 1Preheat a coal barbecue to medium heat. Scatter oak chips around to smoke. Place vegetables and herbs in a large baking tray. Place ham on vegetables, pour over cider and barbecue on middle rack, covered with a lid, basting ham occasionally with pan juices (add a little water to pan if necessary), until ham is warmed through (1-1½ hours).
- 2Meanwhile, for quince glaze, simmer quince paste, sherry vinegar and 200ml water in a small saucepan over medium heat until reduced to a glaze consistency (7-10 minutes). Brush ham with glaze and baste occasionally until ham is golden (40-55 minutes). Rest, covered loosely with foil, then slice to serve.
Oak chips are available from specialty barbecue shops. If unavailable, substitute other smoking chips.
This recipe is from the December 2010 issue of
Drink Suggestion: Traditional Australian sparkling shiraz. Drink suggestion by Max Allen