Maple Glazed Gammon

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type

 

Roast

 

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.

Ingredients

  • 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

Method

  1. 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.
  2. Setup you Egg for indirect cooking, plate setter feet up with the stainless grid on top. Get the temperature to 150°C.
  3. Place you gammon in a baking tray or straight on to the stainless grid.
  4. Cook until the internal temperature of the gammon is 55°C, this will likely take 3 hours or more.
  5. 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.
  6. Score the fat into 2cm diamonds using a knife.
  7. Sprinkle the gammon fat with english mustard powder and rub in a little.
  8. Push a clove into each of the diamonds of fat.
  9. Drizzle your gammon with maple syrup.
  10. Return it to the Egg and cook until it is 65°C or more, basting occasionally with the maple syrup that will run off.
  11. Serve either hot or cold but do allow it to rest wrapped in foil for at least 1 hour in a cool box.

Notes

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.

 

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Meat Smoke Fire Ltd.
Average rating:  
 0 reviews

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0