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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
The day before
- Pop your gammon into a bowl of water to soak out the salt.
- Leave it in the fridge overnight.
- Take out before the cook and pat dry.
Prepare your glaze
- Pop all the ingredients into a small pan and heat to dissolve the sugar.
- Set aside and allow to cool.
To smoke your gammon
- 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.
- Take your gammon and remove any netting the supermarket may have put around it.
- Score the skin with a criss-cross pattern, about 1 cm apart.
- Tie it with butcher's string.
- Place it onto your spit with a prong on either side to hold it.
- Add a Meater probe so you can monitor the cook.
- Set up your Meater for a cook to 63°C.
- Cook your gammon, using a smoking chunk to add extra smoke. I like to use sweet chestnut or apple.
- 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.
- Take your gammon off the Egg and allow it to rest when the internal temperature reaches 61°C or when the Meater tells you.
Video
Notes
Our gammon joint weighed 750g.
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