A ham is nothing more complex than a cooked gammon (‘gammon and eggs’ on a restaurant menu is technically inaccurate, but let’s not get into that). Making gammon from a pig’s leg – well that s a little more complicated, but if you go to the butcher and buy a nice lump of pre-cured gammon then it’s hams-ahoy!
Although I do knock out several of these around christmas time, a kilo or two of smoked ham in the fridge is a glorious sight at any time of the year. This is so simple on the smoker, as you only need to get an hour and a half out of your fuel source.
- Poached the gammon in a stockpot over a low simmer for one hour
- Poaching liquor included a chopped up celery stick, a quartered onion, a handful of garlic cloves, a bay leaf, a handful of peppercorns and a REALLY hot chilli we’d got from Grillstock
- Seriously, I forget the name of it but its about the second hottest chilli in the world, it was insane, but perfect heat in this usage
- After the poach, drained and patted dry
- Used some leftover Grillstock House rub from their cookbook
- Using the Weber Mastertouch, coals stacked on one side just chucked them in and killed the airflow to bring the BBQ to about 160-180°C
- Glazed with maple syrup mixed with a pinch of the rub for the last half hour
Absolutely nailed it – juicy, good heat, rub was nice, ham was still amazing nearly a week later. Just remember to wrap it well after each use.
To Try Next:
- Different rub/glazes, but really why bother – not sure it could get better than this!