Merry Christmas and Happy Holidays Food Tubers. It's DJ BBQ here and winter time, snow, cold,
cold to the bone. Everybody's ill man it just sucks. You know what? Screw that man! There's
parts of this world where it's like sunny man!
The southern hemisphere. Australasia, our antipodean brethren. You guys have got the sun, you guys have got the
BBQ's out, so we're going to throw a BBQ pool party in your honour. We're going to do a
coke ham with winterslaw. It's going to be radonkulous.
Ah director, I need my suntan lotion, thank you very. You know what screw it! Santa Claus
doesn't need suntan lotion I've got chucklebutt and I have a ham! Let's do this whoo!!
Four kilos, unsmoked gammon joint and now we're just going to think Christmassy thoughts,
starting with cinammon. One, two, beautiful cloves. Three dried chillies. Excuse me while
I dance, ha ha! Get in there guys sorry. And then we'll have some star anise. Whoo!
We've also got some lovely thyme, so we're going to throw some nice woody stalks in there.
A bay leaf. Now, what else screams Christmas guys? Clementines,
good call! Let's chop a clementine and throw one side there and another there. Coca Cola.
Let's go. You basically want to cover it up. Don't freak out, that we're putting coke on
this ham. Sometime when you do this to your gammon joint you use water to get the salts
out. We're kind of doing the same thing but we're adding all these beautiful flavours
from the coca cola, it's going to be awesome. I do this every year around Christmas time
So now we're going to cover the gammon with some aluminium foil. Now if you're in chillier
climates you can do the same recipe on your stove, finish it off in the oven.
But we're celebrating our summer barbecue pool party. So we're going to do it on the
grill here. We're going to give it two and a half to three hours. Now what am I going
to do with all that time?
Whoo hoo! Good times man. Let's check her
out. So this joint has had two and half, three hours on the barbecue. The coca cola has evaporated
and infused itself into that gammon joint which is no longer gammon, it is now ham!
And she looks gorgeous. This Christmas ham is like the best present ever and we need
to decorate it with some awesome flavour. And that flavour is going to be marmalade.
So we're going to heat it up on the barbecue so it'll be really easy to glaze. So this
is the rind. We don't want the rind. We just want the fat, so we'll just get rid of this
bit here. We've got the rind off, now we're going to
score into the fat because I want to get sharp, sugary marmalade into the meat. Man I love
Christmas! How good does this look! Christmas isn't Christmas without like some cloves right?
More Christmassy flavour, goodness. I'm making a mess, I've got a year to clean this up.
I'm Santa Claus dude. I write the naughty list. Our ham is beautifully decorated, it's
time to get her back on the barbecue. So we're going to through it here on the indirect side.
I've got some beautiful mi skeet wood chips. I've got some chunks of cherry wood in there
because what the wood smoke does is that it gives meat that beautiful mahogany colour.
The ham needs about another 25 to 30 minutes at a hot heat, which gives us time to make
our winter slaw. And like Santa Claus needs Rudolph, I need a side to go with my Christmas
ham. So let's do this! We start with cabbage, I'm going to use a
quarter of this bad boy. So I'm going to chop this up nice and thin. I want some colour
to of with that so I'm going to use some red cabbage. Next up it's carrots turn. Boom,
they go on. Next a beetroot. It's striped beetroot. Done!
We're going to throw an apple into the mix, fennel. Join the party dudes. We've got mayonnaise,
two heaping spoonful's of that. Boom! We're going to do one heaping spoonful of yoghurt.
I'm always thinking mustard and ham, so I'm going to go with a teaspoon of English mustard. We're going to
throw a splash of cider vinegar in that and then some olive oil. Season her with some
freshly cracked pepper and some sea salt. Spring onions and pomegranate. bad pomegranate!
And coriander. We're going to get all these flavours to hang out. Ah that is good! And
we have got the perfect sweet tasting side to go with our coke ham. Can I please get
some angels to sing? Here we go! How food does that look? Ah man that marmalade
is caramelised the fat layer. This is perfectly cooked. My mouth is watering and I'm sure
you're is too! Look, before we dig in man, have you guys subscribed
to food tube? If you haven't, why not? Santa Claus says subscribe to food tube, it's free!
The lovely bit s of caramel and sugar from the coke have soaked into that gammon joint.
The marmalade and a bit of sweet smoke, and a lovely crunchy slaw! Man I'm drooling here,
apologies man! Aww. That it so good and then our coleslaw! That's summer Christmas right
there! Merry Christmas, happy holidays, happy Hanukah,
Kwanza, all thatr. From me to you I'm out!
Cannon ball!
I want to know what you guys are cooking up at your barbecue pool parties man! Australasia,
South America, comment below what are you guys grilling? And if you want more rad recipes
that will blow your barbecue away then check out my new channel on the food tube network!
Awesome!