How to Make the PERFECT Christmas Ham with Cherry Apple Glaze

cherry preserves

🥗Healthier: fruit spread

💰Cheaper: jelly

Fruit spread has less sugar and is lower in calories.

apple cider

🥗Healthier: apple juice

💰Cheaper: water with apple flavoring

Apple juice is lower in calories while maintaining sweetness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Set up the barbecue by removing the cooking grate and placing one charcoal basket aside.

Fill the remaining charcoal basket with lump charcoal or briquettes, bury a fire lighter in one end, and light it up.

Remove the ham from its packaging.

Score the ham in a zigzag pattern around the shank and remove the skin while leaving some fat on the ham.

Score the outside of the ham in a criss-cross pattern for presentation and flavor penetration.

Season the outside of the ham with steak shooter spicy seasoning.

Once the briquettes are lit, add a chunk of cherry wood to the barbecue to preheat.

Close the lid and open the vents to bring the barbecue temperature to just below 250°F (120°C).

Once at temperature, place the cooking grate back on and add the ham.

Close the lid and maintain the barbecue temperature between 250°F to 300°F (120°C to 150°C).

Reheat the ham to an internal temperature of around 140°F (60°C).

After a few hours, check the ham; it should be around 50°C internally.

In a small pot, combine half a cup of cherry jam, 1/4 cup of apple juice, 1/4 cup of brown sugar, half a teaspoon of ground cinnamon, and the juice from half a lemon.

Heat the glaze mixture in the barbecue for 5 to 10 minutes until the sugar dissolves, then mix well.

Baste the ham with the glaze twice, closing the lid for 5 minutes in between to let the glaze set each time.

Remove the ham from the barbecue to slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens