Coffee Maple Glazed Ham
Ingredients
- 10-12kg Otway Ham on the Bone – Full
- 2 cups brewed coffee
- 2 cups brown sugar
- 250ml maple syrup
- 1 tbsp ground sweet paprika
- 2 tbsp honey
- 2 cinnamon sticks
Method
To score the ham: Use a sharp knife to cut through the rind around the handle. Then run your fingers back and forth to separate the skin from the fat. Remove the skin and lightly score the fat, 1 inch diamond patterns all over. The diamond patterns will open up and get crispy when the ham is cooking.
To prepare the coffee maple glaze: In a large saucepan, combine the coffee, maple syrup, brown sugar, ground sweet paprika, honey and cinnamon sticks. Simmer the sauce for 15 minutes, stirring frequently. The sugar will dissolve and the sauce will thicken slightly. Leave the sauce to cool down and then refrigerate it for at least an hour or preferably overnight.
Prepare a BBQ for indirect cooking and preheat to 180c (350f). Place the ham on the cooler side of the grill (indirect heat), with the scored side facing up. Then close the lid. If using a smoker, maple or apple wood or pellets complement the ham well and you’ll need to set the temperature to 135c (275f) for the first two hours and then increase to 148c (298f).
Place the scored ham onto a rack of a roasting tray. Add some water to the tray and then brush the ham with one third of the glaze.
Cook the ham for 5 to 6 hours, basting it with glaze every 30 minutes. Remove the ham from the BBQ and allow it to rest for at least 20 to 30 minutes before serving. Add a small bowl of additional glaze for serving.
Notes
Watch Irene cook up the recipe here:
View this post on Instagram
FAQs
Can I cook this glazed ham in the oven instead of the BBQ?
Yes. Bake it at 180°C on a rack in a roasting tray with a little water in the base, and baste with the glaze every 30 minutes just as you would on the BBQ. If the glaze starts to darken too quickly, loosely cover the ham with foil.
Can I make the coffee maple glaze ahead of time?
Yes, it tastes even better if it’s made the day before. Once it has simmered and cooled, refrigerate it overnight so the flavours develop and the glaze thickens. Warm it gently before brushing it on.
What kind of coffee should I use for the glaze?
Use freshly brewed coffee, such as a strong plunger or espresso-style brew, for the best depth of flavour. It adds a rich, slightly bitter note that balances the sweetness of the maple and brown sugar.
What wood is best for smoking a glazed ham?
Maple or apple wood chips or pellets suit ham well. They give a mild, sweet smoke that complements the maple glaze without overpowering the pork.
Recipe by Irene Sharp @come.grill.with.me
