How to make your own hot-smoked Christmas ham.
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.
Method: Hot Smoking
Suggested Wood: Hickory/Maple
Approx. Cook Time: 4 - 5 Hours
- 5-6kg Gammon (unsmoked)
- 2 large carrots (quartered lengthways)
- 2 Celery sticks cut in half
- Olive oil
- Glacé Cherries
- Pineapple Chunks
- 4 tbs Maple Syrup
- 2 tbps Whole cloves
- Cocktail Sticks
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.
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.
Oil the fatty side of the gammon with olive oil, and add some black pepper.
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.
Place the waterpan on the TOP stacker of the smoker, quite a way above the fire, and shut the lid for 3 hours.
Take the waterpan out and remove the foil, letting the gammon cool a bit before removing it and placing on a chopping board.
Score the fatty top of the gammon diagonally, and then the same in the other direction to create diamonds.
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.
Place the waterpan back over the fire, top it up with hot water and place the gammon onto a grill above this.
Cook for 1½ hours or until the internal temperature reaches 165̊F, before resting under a tinfoil tent for 10-15 minutes and serving.