Mix the finely chopped bacon, ham and onion in a baking bowl with currant jelly, salt, pepper and breadcrumbs. Spread this mixture evenly over the meat. Then roll it up into a roll (coated side in), wrap with twine and put on a skewer. Brush the outside with oil.
Arrange the coals so that a drip tray can be placed under the meat. Meanwhile, brush the meat occasionally with oil while grilling. Before slicing, let the meat stand for another 10 min.
This roast is also very suitable for the kettle grill. Thereupon, of course, the spit can be omitted.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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