Other than at Christmas, I never really get a chance to make a Smoked Ham. It’s a joint that my whole family love to eat but for some reason it rarely springs to mind when I’m thinking about what to cook. My better half, Christine, isn’t a lover of overly sweet glazed ham so the traditional Honey glaze is out the window in our house.
I wanted to put together a mustard based glaze that would still pack a lot of flavour but have a better balance of sweet and savoury. At Christmas I wrote an article for StoryQue magazine which featured an apricot and brandy glaze but I think I may have found my new favourite!
Boneless Gammon Joint
Your favourite BBQ Rub
½ Cup American Mustard
1 tbsp BBQ Rub
2 tbsp Light brown Sugar
2 tbsp apple cider vinegar
Preparing the ham
For this cook I used a boneless cured gammon joint weighing around 2.5kg. I steeped the joint in a pot of water overnight, changing the water every few hours, to remove some of the salt. I prefer this method rather than boiling the ham to remove the salt.
To prepare the gammon joint, I removed the rind and most of the fat then scored the top to allow the rub and glaze to get down into the meat. Apply the rub on all sides of the joint and allow it to set for a few minutes.
Smoking the Ham
I smoked the ham on my Weber Smokey Mountain set to around 125C using pecan chunks. Place the ham directly onto the top cooking grate and try to maintain the temperature around 125 – 135C for at least 2 hours.
The first stage of this cook is simply to get some smoke into the meat and slowly start to bring the internal temperature up.
After 2 hours, I added some more lit coals to the smoker to bring the temperature up to around 150C. At this point, the smoke has done it’s job so by increasing the temperature slightly it will speed up your cook time.
Making the glaze
Mix all the ingredients for the glaze together in a bowl using a whisk to ensure the sugar is dissolved into the mixture. Have a taste of the glaze and adjust the quantities of sugar or mustard depending on your own preferences.
Glazing the Smoked Ham
When the internal temperature of the ham has reached around 67C, place the ham in a large roasting tin and put it back onto the smoker. The tin will catch the juices rendering from the ham and also any of the glaze that runs off the ham.
Coat the Smoked Ham with a layer of the glaze and put the lid back onto the smoker. You want to apply the glaze every 10 minutes or so until the ham reaches an internal temperature of 72C. You will start to collect a mixture of juices and glaze in the bottom of the pan which is perfect for basting back onto the ham.
When the ham hits 72C, remove the tray from the smoker and cover it loosely in foil for 20-30 minutes before slicing. The rub you choose for this recipe is entirely up to you. If you are using a rub with a lot of sugar you may want to dial back the brown sugar a little or add a little extra mustard to balance it out.
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