What to do with all that leftover holiday ham? Make BBQ ham fried rice.
I’m not sure about you, but we have just about finished eating our way through the Christmas ham. The 24 hours before Christmas was the most agonizing as we wondered if the stock-standard oven result would be a better and a more predictable than trying to BBQ the ham.
Finally, a couple of hours before Christmas lunch and with the oven pre-heating, we thought why not try the bbq!
Well, let me tell you that I am so glad we went with that method – this was the best ham I’ve ever had. We glazed it using a sticky maple glaze. I’ve included a little mini recipe here for how to cook a ham on a bbq so that you don’t have to agonize over it like we did.
- 2 tablespoons ham fat, diced
- ½ cup diced baked ham
- 1 sprig spring onion, sliced finely
- ½ cup broccoli florets
- 1 small carrot, grated
- 1 cup cooked cooled rice (see note above)
- 1 egg
- 2 tablespoons finely chopped coriander
- 1 teaspoon ginger powder
- pinch sea salt flakes
- 1 tablespoon sesame seeds
- Heat ham fat in a large frying pan or wok set over medium heat for the fat to render. Remove any gristly bits and discard. Add diced ham and cook, stirring for a minute. Add spring onion, broccoli and carrot. Stir-fry for 2-3 minutes until lightly cooked. Add rice and mix well.
- Push the rice to the side of the pan and crack in an egg, scramble and when almost cooked, stir through the rice. Season with ginger, coriander and salt. Sprinkle with sesame seeds and serve.