Serves 10
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In need of a good roast for Christmas? This barbecued ham will be the perfect main to wow your family and friends, will definitely leave them satiated. You can even slices of juicy barbecued pineapple for the best most unexpected combination.


  • 6 kg (12 pound) cooked leg of ham
  • 2 tbsps dijon mustard
  • ⅔ cup (150 g) firmly packed brown sugar
  • ½ cup (125 ml) pineapple juice
  • ½ cup (125 ml) sweet sherry
  • ¼ cup (55 g) brown sugar, extra
  • 2 clove garlic, halved lengthways
  • ¼ tsp ground cloves
  • 1 medium pineapple (1.25 kg), halved, sliced thickly

Cut through rind of ham 10 cm (4 inches) from the shank end of the leg. To remove rind, run thumb around edge of rind just under skin. Start pulling rind from widest edge of ham, continue to pull rind carefully away from the fat up to the shank end. Remove rind completely. Score across the fat at about 3 cm (1¼ inch) intervals, cutting through the surface of the fat (not the meat) in a diamond pattern. Do not cut right through the fat or it will spread apart during cooking.


Place ham in a deep disposable baking dish; rub with combined mustard and sugar. Cook in covered barbecue, using indirect heat, following manufacturer’s instructions, 1 hr.


Meanwhile, stir juice, sherry, extra sugar, garlic and cloves in a small saucepan over heat until sugar dissolves. Reduce heat; simmer, uncovered, about 10 mins or until glaze reduces by half.


Brush glaze all over ham; cook, covered, using indirect heat, a further 45 mins, brushing several times with glaze during cooking. Remove from heat, cover ham with foil; rest 15 mins.


Meanwhile, cook pineapple on heated barbecue, brushing with remaining glaze during cooking.


Serve sliced ham with pineapple.

TIP The ham may be cooked in the oven. Preheat oven to 180 C and cook, uncovered, in large baking pan, for about 1¾ hours.

Photo: bauersyndication.com.au

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