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Butter Wouldn't Melt

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You are here: Home / Cooking / Outdoor / Smoked ham – with a bitter orange marmalade, bourbon and maple syrup glaze

December 30, 2016

Smoked ham – with a bitter orange marmalade, bourbon and maple syrup glaze

Gammon, or ham, has to be my favourite festive meat. Cooked warm over the Christmas period or as a cold cut for the next couple of weeks, there is something special about such a simple joint that just keeps on giving.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-18-www-butterwouldntmelt-com

And smoking it, especially on a ceramic bbq like my Big Joe, adds so much flavour and gives you a beautiful, juicy, tender joint – especially if you have a few wood chunks to hand. I used cherry from Smokewood Shack in this cook which gave a lovely mild sweet fruity smoke but apple would work equally well. 

I had a bit of fun with the glaze in this cook but the results were spectacular – my wife described it as “perfectly yummy” – giving a sweet, smokey flavour with a zingy tang.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-10-www-butterwouldntmelt-com

Speak to your butcher about how your gammon has been cured. I picked up an english cured joint which means I didn’t need to soak it or simmer in water for too long (it’s not nearly as salty). So, having picked up what you want, just grab a few ingredients, a pot big enough to top your gammon with water and light up your bbq, or preheat your oven.

Inspiration for this cook came from Marcus Bawdon’s brilliant website www.countrywoodsmoke.com.

For those of you who are worried whether to grab a gammon or ham from the butcher; have no fear to buy yourself a gammon – it is simply uncooked. Once you have boiled, smoked or roasted it, you will have a perfectly cooked ham!


INGREDIENTS


  • 3kg english cured gammon
for the simmer:
  • tsp peppercorns
  • tsp cardamom pods, bashed open

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-2-www-butterwouldntmelt-com

for the glaze:
  • 100ml Jim Bean bourbon
  • 150ml bitter orange marmalade
  • 50ml maple syrup

METHOD


Place your ham in a large stock pot and top with water, throw in your peppercorns and cardamom pods and then bring gently up near a boil before turning the heat down to simmer for an hour.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-www-butterwouldntmelt-com

Meanwhile, light up your bbq and set it up for an indirect cook (I banked my coals) at 140C.

Once the ham has simmered for long enough, drain and then transfer to the bbq.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-4-www-butterwouldntmelt-com

I added a couple of chunks of cherry but apple would work well too. I’m currently loving the selection of wood from Smokewood Shack and the website has some good suggestions about what wood smoke goes with what.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-3-www-butterwouldntmelt-com

Smoke for 2 hours.

After an hour and a half…

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-5-www-butterwouldntmelt-com

Just before the 2 hours are up: in a saucepan over a low heat, whisk together your ingredients for the glaze until the marmalade has mixed with the syrup and bourbon.

After 2 hours, brush your ham with the glaze…

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-7-www-butterwouldntmelt-comsmoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-8-www-butterwouldntmelt-com

…and continue to smoke.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-11-www-butterwouldntmelt-com

Keep glazing every 5 minutes for 30 minutes.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-9-www-butterwouldntmelt-com

Your ham should be about perfect by now – with a meat thermometer check the internal temperature is at least 62C.

Make sure you take advice from a little helper…

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-6-www-butterwouldntmelt-com

Take off the grill, wrap in foil…

…and rest for 30 minutes before serving.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-15-www-butterwouldntmelt-com

Carve into thin slices and serve with mashed potato and green beans, maybe a cumberland sauce too. Or cut into thicker chunks and serve with bread, pickles and slices of cheese.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-16-www-butterwouldntmelt-comsmoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-17-www-butterwouldntmelt-com

One of the best things about ceramic bbq’s is the moisture they retain. Your ham should be beautifully succulent and juicy.

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-18-www-butterwouldntmelt-com

Glazing regularly for the last 30 minutes should leave a sticky sweet crust full of delicious flavour!

smoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-19-www-butterwouldntmelt-comsmoked-gammon-with-a-bourbon-bitter-orange-marmalade-and-maple-syrup-glaze-20-www-butterwouldntmelt-com

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Related

Any feedback or ideas are massively appreciated - would love to hear what you have cooked, or anything you want me to have a go at.
Previous Post: « Thermomix bread sauce with a twist
Next Post: Red pepper and tomato soup – thermomix »

Reader Interactions

Comments

  1. countrywoodsmoke says

    December 30, 2016 at 5:33 pm

    That looks a bit special mate…great job 🙂

    Reply
    • Mark Ricketts says

      December 21, 2017 at 10:26 am

      Looks really good, might need to try it for boxing day lunch with the family,
      Did you leave the skin on, and then glaze over the top? Did it cut ok?

      Reply
      • [email protected] says

        December 21, 2017 at 6:17 pm

        Thank you. Worked hot and then tasted even better cold! Skin left on, glazed over the top several times and cut beautifully. A more flexible knife will help with that too. Let me know how you get on.

        Reply

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I'm Jamie Gibson, a professional rugby player, husband to a wonderful wife (and baker) and father of two amazing little boys. I also have a passion for cooking and finding new flavours, especially how smoke and fire can make food so much better! Dig deeper →

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