Marion Grasby
Marion has a
simple food
philosophy that
focuses on fresh
flavours and
tastes that
satisfy. Her
deep love of
food and cooking
has made her an
intrepid eater
who loves Thai
street food as
much as a fine
dining
degustation.
Marion is a food
writer based in
South
Australia’s
McLaren Vale
wine region.
She’s been
cooking with the
Cobb for more
than seven years
and is still
amazed at how
versatile it is,
whether on the
beach or the
dining room
table.
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Christmas
seems to come around so
fast! It’s here again, which
means it’s time to start
planning those Christmas
party menus. One foolproof
way to keep hungry holiday
season guests happy is to
have a glazed ham at the
ready. Hot or cold, your
Cobb Christmas Ham will go
down a treat.
Cobb Christmas Ham
2.5kg ham on
the bone (about 25cm long so
that it fits in the Cobb)
1 pkt whole cloves
405ml can apricot nectar
1 tsp cinnamon
2 Tbsp brown sugar
1 Tbsp scotch whiskey
(optional)
1 cup cider (optional, you
can also just use water)
Cobb fuel: 1 Cobble Stone or
6 heat beads
To prepare the ham, remove
the skin from the top of the
ham. The best way is to
loosen the skin around the
edges with a knife and then
use your fingers to separate
the skin from the fat. Try
to keep the skin in one
piece because you can use it
to cover and store your ham
once it’s cooked. Once
you’ve removed the skin,
score the fat to form large
diamond shapes. Insert a
whole clove into the centre
of each diamond.
For the glaze, combine the
apricot nectar, cinnamon,
brown sugar and scotch
whiskey in a saucepan and
heat until the sugar has
dissolved.
Light the Cobb and place 1
cup of cider or water in the
moat. Place the Cobb Grill
and Roasting Rack on the
heat. Tear off about a 30cm
sheet of foil and fold in
half, then in half again
(this is to elevate the ham
further away from the heat).
Place the foil on the Cobb
Roasting Rack and place ham
on top. Brush ham with the
glaze, then cover with the
Cobb lid and leave to bake
for 30 minutes.
After 30 minutes, baste the
ham liberally with the
glaze. Replace the lid and
cook for another hour,
lifting the lid to baste
every 20 minutes. Remove
from the Cobb and place on a
serving plate ready to
carve. |
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