I am now calling my Christmas Gammon a tradition as I’m cooking it every Christmas Eve and it’s the same recipe each year.
I cooked this last year and I’ll be cooking it next year and forever more.
Make sure you buy an unsmoked gammon ready for cooking.
First, prepare the gammon, remove the skin if there is any and score the fat layer in order to get more flavour (rub) on.
Using Angus & Oinks Meat Tinsel, cover the gammon entirely (I’ve toyed with the idea injecting but I don’t think it’s needed) and leave for at least 2 hours if you can before going on the BBQ
I set the BBQ to 250f and just before the meat went in, this year I added a large amount of hickory chunks to the ash pan to smoke during the cook, they lasted nearly the entire cook!
I add a Meater probe to either side of the Gammon (to watch front and back temps and rotate as required) and place into the smoker.
After 45mins, I basted the entire gammon with maple syrup. Do this every 45mins.
Every time I have cooked this previously they have taken 5-6 hours, this time I only got to baste the gammon 3 times before the Meater probes said it was cooked. Just under 3 hours.
Once removed from the smoker I loosely covered the gammon with foil to allow to rest for about 2 hours before slicing.
It’s so easy to slice and so incredibly juicy.
I pack into 2 foil trays, one in our fridge (and then divided up and into the freezer for meals another time) and 1 went to my parents house to be part of our Christmas Dinner, it was absolutely divine.
Maybe I should do a different version in the middle of the year just to give us another flavour to try.
And with that the 2023 cooks are finished.
My first cook of 2024 is in January, it’s chicken wings (yes, those wings) so I’m not going to to post about them but there is plenty else planned.
And yes, it will included Brisket!!! I actually have one on order (Australian so different to what I have been using but I’m sure will be just as good) and then I’ll also do devilled eggs with brisket and hot sauce….gonna be so good.
