Festive Feasts, Green Egg Style
Smoked ham is traditional at Christmas, but why deny yourself the rest of the year? Doing your own rather than buying it pre-made is extremely satisfying.
Recipe Essentials
-Serves: 12 People
-EGG setup: Indirect with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top.
-Recommended charcoal: Canadian Maple
-EGG target temperature: 110-130˚C
-Cooking time: About 6 hours
Ingredients
For the Ham
-1 unsmoked ham, about 4–5kg, skin scored with a sharp knife
-Olive Oil
For the Glaze:
-1 tbsp curry powder
-1 tbsp ground mixed spice
-2 tbsp English mustard
-100g brown sugar
-50g honey
-250ml red wine
-50ml Port
-50ml brandy
-Juice of 1 orange
Instructions
Equipment
–Cast Iron Saucepot
–Pocket Size Thermometer
–Conveggtor
–Canadian Maple Charcoal
Method
Set up your EGG for indirect cooking, with the ConvEGGtor in the legs up position and the Stainless Steel Grid on top. Your target temperature is 110-130˚C.
Lightly oil the ham then place it on the grill with the scored skin facing down and close the lid.
Mix all the ingredients for the glaze in a bowl and put aside until later. After 2 hours, start brushing the ham with the glaze every 20 minutes until it begins to caramelize on the outside.
After 3½ hours, check the internal temperature, and when it has reached 72°C, remove the ham from the EGG and rest for at least 30 minutes before carving. The overall cooking time will work out at about 1 hour per 1kg.