This is as much of a recipe comparison as a recipe post. We love a Christmas ham. Here’s this years recipe but would love to know how you guys approach it!
*1 unsmoked gammon, in this case approx 3 kg. Could easily go bigger, not much point going smaller
*Maple syrup. We often use honey but I fancied a change this year
*English mustard. Plenty
*Cloves to stud
*Smoking chips. I used beech today as I didn’t have any apple but apple would be my first choice
Soak the gammon well overnight with a couple of water changes. Drain well
Heat the smoker to about 110 C and set up for an indirect cook (so no flames straight into the meat). Soak the wood chips and scatter them over the hot coals just before adding the gammon and cooking gently to an internal temperature of about 55 C (took about 3 1/2 hours in this case)
Remove the skin, cross the fat and add a clove to each diamond. Baste with a good dollop of mustard and a few tablespoons of maple syrup. Return to the smoker
Baste occasionally until an internal temperature of 65 C is reached
Wrap in foil and rest for at least an hour in a cool box
This is going with some egg, chips and peas tonight with the left over white from #TWStaste. Have a feeling they’ll pair well
How do you do yours and what do you drink with it?