Simple icing for this dish is made by Patrick and Gina Neely from honey, brown sugar, red pepper flakes and add some cayenne pepper for poignancy. Share with friends: 
Time: 14 hour. 15 minutes. Difficulty: easy Servings: 12 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 ready-made piece of ham with bone (up to 6 kg.), Better shank
Dry spice mix:
- 2 tbsp. l light brown sugar
- 1 tbsp. l coarse salt
- 1 tbsp. l freshly ground black pepper
- 2 tsp ground cumin
- 2 tsp ground ginger
- 1 tsp mustard powder
- 1 tsp ground cinnamon
Glaze:
- 110 gr. (1/2 tbsp.) Butter
- 3 tbsp. l chopped fresh thyme leaves
- 1/4 Art. apple cider vinegar
- 3/4 Art. honey
Recipes with similar ingredients: ham, apple cider vinegar, honey, brown sugar, thyme, cumin, ground ginger, cinnamon, mustard powder
Recipe preparation:
- Remove excess fat from the ham, leaving 0.6 cm of the fat layer. With a sharp knife, cut fat on the surface of the meat. Put the ham on large pan with high sides. In a small bowl, mix brown sugar, salt, black pepper, cumin, ginger, mustard powder and cinnamon. Leave 1 tbsp. l mixes for glaze. The rest mix the ham with the mixture. Wrap meat in cling film and place in the refrigerator for 8-12 hours. Marinating meat during the night will allow it is completely saturated with the aroma of spices.
- Preheat the charcoal grill to 150 ° C, creating an indirect zone heat. Place ham on the grill so that the meat lay flat side down. Close the grill and bake the ham in for 2 hours
- In a medium-sized stew-pan, put butter, thyme, honey, vinegar, left dry mixture and heat until oil will melt. Stir until smooth. Lubricate the ham with icing cover the grill and bake for another 30 min., pouring with glaze every 10 minutes Transfer to a dish, let stand for 30 minutes, then chop and serve.
