Chilli-glazed lamb ham

• Gluten free

• Meat

  • 1 Lamb ham (about 2 kg, whole

• Produce

  • 2 tbsp Chilli, powder

• Condiments

  • 250 g Ligurian honey
  • 1 tbsp Soy sauce
  • 1 tbsp Tabasco sauce

• Baking & Spices

  • 100 g Brown sugar, soft
  • 1 Chilli glaze

• Oils & Vinegars

  • 2 tbsp White vinegar

• Nuts & Seeds

  • 2 tbsp Cumin seeds

Found on nonnascooking.com

Description

Directions

• Preheat your barbecue to 180°C.
• Trim the skin from the lamb ham, but leave as much fat as possible still attached. Sit the lamb on a rack over a roasting tray and pour boiling water into the tray until it is about 2 cm deep but not touching the lamb. Wrap the exposed bone completely with foil and then cover the entire tray with more foil. Roast for 30 minutes.
• Toast the cumin seeds in a dry frypan until fragrant and then lightly crush with a mortar and pestle. The seeds do not need to be completely powdered but should be broken. Combine all of the glaze ingredients in a small saucepan and heat slowly over a low heat until the glaze is liquid and combined.
• Brush the lamb all over with a thick layer of the glaze and roast for 1 hour, brushing with a little more warm glaze every 15 minutes.
• Remove from the oven, cover loosely with foil and rest for at least 30 minutes before serving.