Smoked Clementine and Bourbon Glazed Gammon
- Contains mustard
Prepared with
Ingredients
- 2 tablespoons English mustard
- 1 tablespoon smoked paprika
- 2 tablespoon soft brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons sea salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 7lbs gammon, boned and rolled
Glaze
- 1 clementine, juice
- 1fl. oz Bourbon
- 3 tablespoons honey
- ½ teaspoon allspice
Instructions
Step 1
In a small bowl, mix all ingredients together except for the gammon and glaze ingredients. Season gammon liberally with the dry ingredients, making sure to rub into all the crevices. Cover and refrigerator for 6-12 hours.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place gammon either on grill plate or directly onto the grill, then close the lid.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 4
Turn dial to SMOKER. Set temperature to 120°C and set time for 4 hours. Select START/STOP to begin cooking. Depending on the shape of the gammon, more time may be needed during the cooking cycle, use the arrows to the right to add more time.
Step 5
To make glaze, place all glaze ingredients in a small saucepan over medium-low heat. Cook until the honey is dissolved, then remove from heat.
Step 6
When 1 hour remains, open lid and baste gammon with prepared glaze. Cooking is complete when the gammon reads 85°C-90°C on an instant read thermometer. Brush on more glaze. Leave lid closed and let gammon rest for 45 minutes to 1 hour. Alternatively, remove gammon from grill, cover in foil and let rest for at 45 minutes to 1 hour.