Ham with Pineapple-Honey Glaze
To warm you up a little in these wintry temperatures: in his book Smokey Goodness Winter BBQ Jord Althuizen shares hearty recipes: a touch sweet but above all packed with spices. That certainly warms us up.
Who says you can’t barbecue in winter? Jord proves otherwise with the robust dishes in his new cookbook. You always make this ham with pineapple-honey glaze in a generous quantity, which isn’t a problem in itself: the next day, you can simply eat it cold on your sandwich.
How to make ham with pineapple-honey glaze
1. Prepare a barbecue with a lid for indirect grilling and heat it until it reaches a temperature of 140 °C. Meanwhile, score the ham’s rind and fat crosswise. Insert a clove into the rind in the center of each diamond and place the ham in the roasting dish.
2. Combine all the ingredients for the pineapple-honey glaze in a pan and bring briefly to the boil. Pour the warm glaze over the ham, cover the dish tightly with aluminum foil and place it in the preheated barbecue. The ham will now braise in the glaze and quickly reach its core temperature. After 2 hours, arrange the wood chunks among the glowing coals, remove the aluminum foil and spoon the glaze from the roasting dish over the meat every fifteen minutes while smoking the ham. Grill the ham until it reaches a core temperature of 70 °C.
3. Meanwhile, heat a grill with a cast-iron grate until it reaches a temperature of 230 °C. Grill the pineapple briefly until it develops beautiful grill marks. In a bowl, mix the red chili pepper, spring onion, oil and vinegar with some salt and freshly ground black pepper.
4. Place the ham on a platter, arrange the grilled pineapple alongside it and spoon the chili-spring onion dressing over it.
Title: Smokey Goodness Winter BBQ
Author: Jord Althuizen
Publisher: Kosmos uitgevers
Price: €24,95
Read also:
- Barbecue do’s and don’ts from Jord Althuizen
- Cooked meat for too long? Tips for turning it into something delicious
- Would you keep red meat for three weeks?
