Smoked Ham, sweet and sticky on the outside, with tender, salty meat, makes a delicious meal, served hot with roast potatoes, carrots and parsley sauce.  The leftovers are great too, in sandwiches, pea & ham soup or anything else you can think of.


  •  Unsmoked Gammon joint


  • ½ Cup Demerara Sugar
  • 2 teaspoon Sweet Paprika
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Ground Allspice
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Sage


  • ¾ Cup Maple Syrup (You don’t have to buy a very expensive one, but do make sure that it is pure)
  • 1 medium or ½ large, juicy Orange (Zest & Juice)
  • 2 tablespoons of your favourite Bourbon Whiskey (We like Four Roses or Buffalo Trace – You could also use Rye Whiskey)
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Ground Allspice


Soak your Gammon in water overnight (In the fridge, to keep it cold).

Remove from the water, pat dry with kitchen towel and remove the net, if it has one and then remove any skin.  Score the fat diagonally into diamond shapes – This will help it render during cooking.

Try and keep the Gammon in shape – You can use butchers twine if you need to – This will keep the shape, without getting in the way of your rub/glaze like a net would.

Mix your rub ingredients.  Lightly cover the Gammon with rub and pat in.


Light your smoker and bring the temperature up to 275°F/135°C. Depending on how much smoke you want, add a fist sized chunk or two of smoking wood (Fruit woods work great).  Once the thick smoke has cleared, place the Gammon in the smoker and shut the lid.

After an hour, add another chunk of smoking wood.

Mix all of the glaze ingredients in a pan (We find adding the powders through a tea-strainer/small sieve, helps avoid clumping). Heat gently until simmering – reduced by a quarter.  Leave to cool – This will help thicken  the glaze.

Maintain the smoker temperature and after another hour, check the meat.


When the internal temperature gets to about 130°F/55°C, reheat your glaze until warm and begin painting on, using a sauce brush.

Repeat this every 30-45 minutes until the meat reaches 155°F/68°C.  Remove from the smoker and rest for at least half an hour.


Slice and serve with your favourite accompaniments.







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s