Oriental ham | orange sauce by Flame on BBQ

4 persons | Kamado, Pork | Meat | Main dish

Prep time

This recipe is in collaboration with Flame on BBQ

• Notch the top of the ham bone crosswise so that the spices can soak in well. 
   
• Mix the spice mix: paprika, soft sugar, pepper, salt, five spice herbs, garlic and onion powder.
   
• Sprinkle the ham bone with the spice mix and leave it wrapped in kitchen foil, in the fridge overnight. 
   
• The next day, light a medium amount of charcoal and heat your Kamado to 175 °C. When the Kamado is at temperature place the pro set in the Kamado, for this recipe work with indirect heat. Place the heat shield on the lowest level and the grill on the highest level. Meanwhile, add apple smoking wood to the Kamado, this is going to give your dish a nice and intense smoke flavour.

Preparation

• Let the ham bone cook in the Kamado until it reaches a core temperature of 60 °C, then remove the ham bone from the Kamado. 
   
• In a pan, heat the mix of chilli sauce, soy sauce, ketchup and honey and brush the sauce all over the ham. 
   
• After this, place the ham bone back on the Kamado and let it cook further to a core temperature of 65 °C. 
   
• For the orange sauce, heat the juice of the oranges, soy sauce, honey, cinnamon and all-purpose binder and mix into a smooth sauce. You can pass the sauce through the sieve to remove the pulp if necessary. 
   
• Slice the ham on the bone and serve with the orange sauce, enjoy!

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