Looking for something a little different for your next BBQ?

This bright, zesty, and summery gin and orange glaze is perfect for any feast. It's worth hunting down juniper berries to add to the glaze, but if you’re unable to find them, it will still be delicious.

Cooked low and slow on the Weber Premium Gas Barbecue from Alfresco Outdoor & Heating, it's the kind of centrepiece that gets everyone heading back for seconds.

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Ingredients

• 6 to 7 kg pickled leg of pork (green ham / raw ham)6 to 7 kg pickled leg of pork (green ham / raw ham)
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Gin and Orange Glaze

• 1 cup marmalade marmalade
• ¾ cup brown sugarbrown sugar
• ½ cup gingin
• ½ cup orange juice (approximately 2 oranges)orange juice (approximately 2 oranges)
• 2 teaspoons juniper berries, groundjuniper berries, ground
• 1 cinnamon stickcinnamon stick
• (Double the batch if you’d like extra to serve with the ham)

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Instructions

1. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on Premium Gas Barbecue set up methods.

2. With a sharp knife, cut the rind around the sides of the pork, around the knuckle, and down the centre, ensuring you cut all the way through the rind to the fat, but not into the flesh. This will help make it easier to remove the skin once it has crackled during cooking.

3. Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust it the settings to indirect medium heat. Place the pork onto the barbecue. If the edges of the pork hang over the direct heat zone (above the fire), shield them with aluminium foil. Roast the pork over indirect medium heat for 2 to 2 ½ hours, or until the skin has blistered.

4. Combine all the glaze ingredients in a saucepan and place over high heat on a side burner or stove top; bring to a boil. Reduce the heat to a simmer and continue cooking until the liquid is reduced and the glaze has thickened, about 10 minutes. Remove from the heat and let it cool slightly. If you doubled the batchof glaze, separate half of it to keep for serving.

5. If using a gas barbecue with a smoker box, soak wood chips in water for at least 30 minutes.After 2 to 2 ½ hours, when the skin has hardened and blistered, use tongs to carefully remove the skin from the pork. Score the fat in a diamond pattern, being careful not to cut into the flesh, as the ham flesh will dry out. The skin can be discarded or eaten. Continue to cook the ham for a further 30 to 60 minutes for the fat to render, or until the internal temperature reaches 55°C.

6. Once the internal temperature has reached 55°C, apply a generous layer of the glaze over the ham and continue cooking for a further 30 minutes to 1 hour, or until the internal temperature has reached 63°C, glazing the ham every 15 minutes.

7. Once the ham has cooked and reached an internal temperature of 63°C, remove it from the barbecue. The internal temperature will continue to rise by 3° to 6°C while it’s resting. Leave it to rest for 30 minutes before carving, or until the internal temperature has reached 68°C.

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Perfect for family gatherings, weekend entertaining, or whenever you feel like elevating your BBQ game.

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