Maple and bourbon smoked gammon

Maple and bourbon smoked gammon

Sticky, sweet, bitter, this is a great way of cooking a gammon to make a delicious ham. 

Cooking the gammon on the LetzQ Spit rotisserie ensures a perfect cook. Adding the maple syrup and bourbon glaze really enhances the flavour. We like to keep the skin on and allow it to crackle, it’s such a treat.

Cooking surfaces


BBQ Temperature



For the gammon

  • A smoked or unsmoked gammon joint of any size


  • 120 ml maple syrup
  • 60 ml bourbon
  • 2 tbsp dark brown sugar
  • 1/2 tsp grated fresh ginger
  • Pinch of ground cinnamon


The day before

  1. Pop your gammon into a bowl of water to soak out the salt.
  2. Leave it in the fridge overnight.
  3. Take out before the cook and pat dry.

 Prepare your glaze

  1. Pop all the ingredients into a small pan and heat to dissolve the sugar.
  2. Set aside and allow to cool.

To smoke your gammon

  1. Set up your Egg with your LetzQ rotisserie. You’re aiming for 160°C.
    I fill the fire bowl with charcoal as normal but have the vents closed a little more than I would without the LetzQ. This is to counteract the air escaping around the spit.
  2. Take your gammon and remove any netting the supermarket may have put around it.
  3. Score the skin with a criss-cross pattern, about 1 cm apart.
  4. Tie it with butcher’s string.
  5. Place it onto your spit with a prong on either side to hold it.
  6. Add a Meater+ probe so you can monitor the cook.
  7. Set up your Meater+ for a cook to 63°C.
  8. Cook your gammon, using a smoking chunk to add extra smoke. I like to use sweet chestnut or apple.
  9. When the Meater+ tells you your cook has 30 minutes remaining, it’s time to start basting the gammon with the glaze. Do this every 5 minutes until all of your baste has been used.
  10. Take your gammon off the Egg and allow it to rest when the internal temperature reaches 61°C or when the Meater+ tells you.

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