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Ingredients

7kg cooked leg ham
500g jar lime marmalade
1/2 cup firmly packed brown sugar
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
1/2 teaspoon Chinese five-spice powder

Method

Step 1 Preheat barbecue on high with hood closed. Using a small sharp knife, cut through ham rind about 8cm from the shank. Starting from opposite end to shank, run a thumb underneath rind to separate from fat. Peel back and remove rind. Score ham fat in a diamond pattern, no deeper than 5mm. Place ham on a wire rack in a large, disposable foil baking tray (see tip).
Step 2 Combine marmalade, sugar, garlic, chilli and five spice in a bowl. Spoon half the mixture over scored surface of ham. Reduce heat to medium. Cook ham, with hood down, using indirect heat (see note), for 30 minutes. Carefully spoon over remaining marmalade mixture. Cook, with hood down, using indirect heat, for 45 minutes or until caramelised and slightly charred. Remove from barbecue. Cover with foil. Set aside for 15 minutes. Serve.

Sticky lime glazed ham

How to make Sticky lime glazed ham

Ingredients

Method