Maple Glazed Gammon
This Maple Glazed Gammon on the Big Green Egg is a real treat, especially around Christmas. You can have this either hot or cold, either way it tastes amazing.
The recipe uses a gammon which is a cured piece of pork. Once you cook a gammon most people still refer to it a cooked gammon but it’s really a ham. With gammon you’d normally boil it but when using the Egg you can just roast it as it will keep in so much of the moisture.
Part way through this cook I add mustard powered, cloves and maple syrup to finish this off and give it the lovely glaze.
If you want to cure your own gammon it’s not difficult. The beauty of curing your own gammon is you can add herbs and spices to infuse into the meat while it cures.
- Gammon joint (buy as big as you need it)
- 2 tbsp English mustard powder (you may need more if you’re doing an enormous gammon)
- Cloves to stud the ham
- Maple syrup to glaze
- Depending on how salty you like your gammon you may wish to soak it overnight in water to draw off some of the salt. If you can change the water a couple of times. Soak it in the biggest pan that will fit in the fridge and hold your gammon, covering it with cold water. Leave it in the fridge as it is best kept cold.
- Setup you Egg for indirect cooking, plate setter feet up with the stainless grid on top. Get the temperature to 150°C.
- Place you gammon in a baking tray or straight on to the stainless grid.
- Cook until the internal temperature of the gammon is 55°C, this will likely take 3 hours or more.
- Take your gammon out of the Egg and with a sharp knife remove the skin from your gammon, leaving as much fat on as possible.
- Score the fat into 2cm diamonds using a knife.
- Sprinkle the gammon fat with english mustard powder and rub in a little.
- Push a clove into each of the diamonds of fat.
- Drizzle your gammon with maple syrup.
- Return it to the Egg and cook until it is 65°C or more, basting occasionally with the maple syrup that will run off.
- Serve either hot or cold but do allow it to rest wrapped in foil for at least 1 hour in a cool box.
Black treacle can be substituted for the maple syrup and taste really good, a little less sweet.
I scrunch up some foil to make a stand for my gammon for the last phase of the cook where we add the maple syrup, it helps keep it upright.
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