This oriental glazed ham is a great BBQ recipe to practice Low & Slow BBQ. The temperature does not have to be very low yet and preparing a ham does not take all day, but it’s a nice exercise before you switch to the Pulled Pork, Pulled Beef or Spareribs later. This glazed ham recipe for the BBQ is one with an Eastern touch. The honey mustard variant is also very tasty, but I choose a different approach for this recipe. It was appreciated at home, so this oriental glazed ham will be on the table more often!
- 600 grams Boneless Ham
- 1 tablespoon Paprika Powder
- 1 tablespoon Brown Sugar
- 1 tablespoon Freshly Ground Black Pepper
- 1 tablespoon 5 Spice Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 2 tablespoons Chili Sauce
- 2 tablespoons Ketjap Manis
- 1 tablespoon Ketchup
- BBQ with Lid
- Core Thermometer
- Smoking Wood
- Plastic Foil
- Aluminum Foil
- Basting Brush
- To prepare the ham, we start with rubbing the meat with a homemade BBQ rub. For this remove the boneless ham from the packaging and pat it dry with kitchen paper. Now also check the meat for small loose pieces of meat and cut them away.
- Mix the paprika powder, brown sugar, black pepper, 5 spice powder, garlic powder, onion powder and salt in a bowl. Rub the ham with this mixture and after that wrap it in plastic foil. Place in the refrigerator and let the flavors soak for at least an hour. You can also put your ham in the rub the night before already.
- Fire up the BBQ and prepare it indirect heat and a temperature of about 160 degrees Celsius (320 Fahrenheit). When the BBQ is up to temperature, add some smoking wood. I used a chunk of apple wood, but the ham can take some smoky flavor so the type doesn't really matter. Pick what you have and add it.
- Now take the ham from the refrigerator and unpack it. Place the ham on the grid and close the BBQ with the lid. Do you have a wired core thermometer? Then insert the probe into the core of the ham and let the cord run between the BBQ and the lid. This way you can keep a close eye on the core temperature!
- The ham must now be smoked to a core temperature of 65 degrees Celsius (149 Fahrenheit). Then it is perfectly done and you can cut beautiful slices. This took about 1 hour and 45 minutes for me.
- Is the ham on the BBQ for an hour? Then it's time to baste it with a mixture of chili sauce, soy sauce and ketchup. Mix the ingredients in a bowl and use a basting brush to baste the ham with the sauce. Repeat this every 15 minutes until you have reached the core temperature of 65 degrees Celsius (149 Fahrenheit).
- Has your ham reached the right core temperature? Then take it off the BBQ and put it on a plate. Cover with aluminum foil and let rest for about 10 minutes. This way the juices in the meat will redistribute and you will get a juicier end result.
- After 10 minutes, cut the ham into slices of about 0.5 cm thick and serve it on a nice plate. Enjoy your meal!