SEASON'S GRILLINGS

Head outdoors this Christmas with mains on the barbie!

HONEY MUSTARD & GINGER BEER BAKED HAM

SERVES 12 PREP 20 MINS COOK 1 HOUR 10 MINS

• ½ cup honey

• ½ cup ginger beer

• 2 tbsp ginger marmalade

• 1 tbsp wholegrain mustard

• 2 garlic cloves, crushed

• 3 sprigs fresh thyme

• 5kg half leg ham

1 Combine honey, ginger beer, marmalade, mustard, garlic and thyme in a medium saucepan over medium-high heat. Bring to a simmer. Reduce heat to low. Simmer 10 mins or until mixture thickens slightly (see Tip). Remove from heat. Set aside to cool.

2 Using a sharp knife, cut through ham rind about 10cm from the shank. Run your thumb under rind to separate it from the fat. Peel back and remove rind. Wrap shank end in foil. Place ham in a large disposable baking tray lined with baking paper.

3 Preheat a covered barbecue on High. Brush ham with some of the glaze. Reduce heat to medium-high. Cook ham in barbecue using indirect heat 30 mins. Baste with more of the glaze and cook a further 30 mins or until charred and caramelised, basting with more glaze during cooking.

4 Stand ham 15 mins before serving.

TIP

Mixture will bubble up during simmering, so make sure you keep an eye on it so it doesn't boil over.

CHARRED PRAWN & PINEAPPLE SALAD

SERVES 8 PREP 30 MINS COOK 10 MINS

• ¼ cup extra-virgin olive oil