Pro-Q Smokers & BBQs

Smoked Christmas Ham

Smoked Christmas Ham

Everyone's 2nd favourite meat on Christmas day, the humble ham. Here's our recipe for taking your Christmas ham to the next level on your BBQ Smoker!

ÜBERSICHT

ZUBEREITUNG

Hot Smoking

Vorbereitungszeit

30 Mins

Kochzeit

4-5 Hours

Portionen

8

Geeignetes Holz

Maple

Schwierigkeitsgrad

Intermediate

ZUTATEN

  • 1 x 5-6KG Gammon
  • 1 Large Carrots
  • 2 Celery Sticks (Cut In Half)
  • 1 Tbsp Olive Oil
  • 400g Glacé Cherries
  • 1 Tinned Pineapple (cut into cubes)
  • 2 Tbsp Whole Cloves
  • 4 Tbsp Maple Syrup
  • 1 Pack Cocktail Sticks

This recipe was made for a boneless gammon joint, with the rind/skin taken off, if this isn't possible, wait until completing Step 6 before removing the skin, as boiling/steaming will make it easier to do


ZUTATEN

  • 1 x 5-6KG Gammon
  • 1 Large Carrots
  • 2 Celery Sticks (Cut In Half)
  • 1 Tbsp Olive Oil
  • 400g Glacé Cherries
  • 1 Tinned Pineapple (cut into cubes)
  • 2 Tbsp Whole Cloves
  • 4 Tbsp Maple Syrup
  • 1 Pack Cocktail Sticks

This recipe was made for a boneless gammon joint, with the rind/skin taken off, if this isn't possible, wait until completing Step 6 before removing the skin, as boiling/steaming will make it easier to do


ZUBEREITUNGSART

Step 1

Take your ProQ® waterpan and add a couple of tablespoons of olive oil to the bottom, before adding your carrots and celery sticks and tossing them to coat them in the oil.

Step 2

Sort the veg in the bottom to make a trivet, and pop your gammon on top (fat side up), this is to keep gammon off the bottom of the pan.

Step 3

Oil the fatty side of the gammon with olive oil, and add some black pepper.

Step 4

Fill the waterpan with hot water, just enough to cover the trivet and touch the bottom of the gammon, then add your cloves to the water and seal the pan with kitchen foil, as tightly as I possible.

Step 5

Place the waterpan on the top stacker of the smoker, quite a way above the fire, and shut the lid for 3 hours to allow boiling water and steam to remove some salt from the gammon and start cooking.

Step 6

Take the waterpan out and remove the foil, letting the gammon cool a bit before removing it and placing on a chopping board.

Step 7

Score the fatty top of the gammon diagonally, and then the same in the other direction to create diamonds.

Step 8

Take your cocktail sticks and push them through a cherry, then a pineapple chunk and trim one end to remove the excess wood, push one of these into each diamond on the gammon joint.

Step 9

Place the waterpan back over the fire, top it up with hot water and place the gammon onto a grill above this, then glaze liberally with maple syrup.

Step 10

Cook for 1½ hours or until the internal temperature reaches 165 F, before resting under a tinfoil tent for 10-15 minutes and serving.


Konfiguration

Hot Smoking - Low’n Slow

Hot Smoking  - Low’n Slow Weitere Informationen

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