Christmas ham

Christmas Ham

Barbecuing a ham isn’t hard as long as you’re buying pre-cooked, you’ve picked up a deep foil dish, and you have a barbecue with a lid and/or a rotisserie. Work on an average of 15 minutes per 500g – so if your ham is 3kg, allow for 3 hours. Keep an eye on it if you’re using a sugary glaze to ensure a crisis-free Christmas! 


Ready in 4 hours (including prep time).


  • 3kg precooked ham
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • cup (about 150g) soft brown sugar
  • 4 garlic cloves, cut into small pieces
  • ½ cup pineapple juice
  • Whole cloves
  • 1 medium pineapple, sliced (optional)


  1. Preheat barbecue on high, then turn right down to low. Remove ham rind by cutting about 10cm from the shank end, and pulling away carefully. Score fat every 3cm, ensuring you only cut halfway into the fat, not the meat. Combine mustard, garlic and sugar; place ham in a deep foil dish, stick cloves into fat and rub whole ham with the glaze, keeping some for later. Cook in a covered barbecue using indirect heat for an hour.

  2. Meanwhile, stir pineapple juice and the remaining rub ingredients into a saucepan. Boil for about 10 minutes, then simmer for about 10 minutes. Brush glaze regularly over the ham and cook for another 45 minutes, then remove from heat and cover ham with foil.

  3. If using pineapple: While your ham rests, barbecue pineapple pieces, brushing with any remaining glaze. Serve with cheesy potatoes and salad.

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