Ham with maple-mustard glaze on the FUSION or HUB
Ham with maple-mustard glaze
Barbeque: FUSION or HUB
Preparation time: 15 minutes
Cooking time: 1 hour
For the maple mustard glaze:
220g Maple syrup
300g Spiced mulled cider
1 Cinnamon stick
150g Dijon mustard
¼ tsp Mustard powder
Place the maple syrup into a pan over medium high heat and heat to 140°C, approximately 10 minutes. Remove the pan from the heat for a couple of minutes and allow to stand at room temperature. Add the cider gradually and the cinnamon. Place the pan back on a medium heat and allow to simmer until the liquid has reduced by half, remove the cinnamon stick. Remove the pan from the heat and add the Dijon mustard and mustard powder. Using a hand blender, blitz until smooth.
For the ham
1 x 5 kg Boneless leg of ham (pre-cooked)
80 Whole cloves
Remove and discard the outside skin from the ham leg, but do not remove the white layer of fat. Using a sharp knife, cut 5cm deep parallel lines 1 cm apart all across the skin. Now cut the other way to create diamond shapes on the fat.
Place a whole clove into the centre of each diamond cut and secure the ham onto the rotisserie rod using the Cliplock Forks.
Ignite the Everdure by Heston Blumenthal FUSION or HUB as per the manufacturer’s instructions. Prepare an even layer of charcoal long enough and wide enough to accommodate the size of the ham.
Place the rod with the ham onto the rotisserie poles and set to level 3. Brush with the glaze and turn on the switch to start the rotisserie.
Allow to roast for 45 minutes to 1 hour, basting every 5 minutes until the internal temperature reaches 62°C. When the ham develops a deep golden rich colour, remove from the heat and set aside.
CREDIT: Executive Chef for Everdure by heston Blumenthal - Bart Beek