OVERVIEW
A whole ham is traditional at Christmas, but why deny yourself the rest of the year? Roasting your own rather than buying it pre-made is extremely satisfying.
SET UP YOUR EGG
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.
Mix all the ingredients for the glaze in a bowl and put aside until later. Score the skin of the ham with a sharp knife. Lightly oil the ham all over then place it on the grid with the scored skin facing down and close the lid.
GLAZE THE HAM
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.
Extracted from Cooking on the Big Green Egg (Quadrille, £25) Photography: Sam Folan
