A ham is nothing more complex than a cooked gammon. 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.
For the Poach...
For the Smoke...
Consider this...This is a fairly fast, semi-hot smoke as the ham is already cooked by poaching, we just want to blast it with some smoke for an hour or so, then give it another 30 mins with a sticky glaze.
SMOKING 101: The basic equipment and fundamentals
- Poach the gammon in a stockpot over a low simmer for 20 mins per 450g – a couple of hours or so
- I find it best to add the gammon, then fill with water, then chuck the poaching ingredients in
- After the poach, drain, remove skin and pat dry. Then cut a criss-cross into the fat that was under the skin. This allows it to open up a bit when on the BBQ and give the glaze something to grip on to later
- Make up some Grillstock House rub, or apply a pre-made one (Reggae Reggae Smoky Rub is also very good)
- Using the Weber Mastertouch, coals stacked on one side of the slow n Sear, just chuck a dozen lit ones into the other end and kill the airflow to bring the BBQ to about 160-180°C
- Glaze with maple syrup mixed with a pinch of the rub and a shot of the booze for the last half hour or until sticky and caramelised