Image by Wellington Fireplace Studio
With the nuttiness of maple, the hoppy aroma of your favourite pale ale, the sweetness of bourbon and the bite of ancho chilli, this ham is as delicious covered in gravy as it is finger-picked from the cold-cut platter. And, as always, it’s simply perfect in the Big Green Egg
For the Boiling Liquor
2-4 kg unsmoked boneless gammon joint (tied by your butcher if possible)
2 white Spanish onions
2 celery stalks
4 bay leaves
10 black pepper corns
1 bottle of local or your favourite IPA Ale
1 dried ancho chilli
1 cinnamon stick
Enough boiling water to cover
For the Glaze
4 tblsp English mustard
1 tblsp mustard powder
20ml maple syrup
2 ladles of boiling liquor
a small handful of cloves
50g soft brown sugar
Place your gammon in a large EGG-proof saucepan or Dutch oven.
Add in all your ingredients and cover with boiling water.
Place into your EGG at 200°c, directly on the ConvEGGtor. Close lid and wait for the magic to happen. Your gammon’s internal temperature needs needs to reach 63°c.
Whilst the gammon is cooking, you can make a start on the glaze. Add maple syrup, mustard powder, bourbon and stock into a saucepan and bring to the boil. Once you’ve got it going, remove it from the heat.
It won’t be too long before the gammon reaches its target temp. Once it has, remove it from the cooking liquor and chill for at least an hour. You can do this up to two days in advance if you want.
Once chilled, gently remove the outer skin. Leave any fat as it is, unless it’s excessive.
Score the gammon and brush with English mustard, stud with the cloves and place in a drip pan in a roasting rack.
Place in your EGG at 180°c for 15 minutes.
Remove the gammon and baste it generously with your warm glaze. Return to the EGG, and repeat this process every 10 minutes or so.
Once your gammon is a deep golden colour, remove it from the EGG, and allow it to rest for a good 30-40 minutes before carving. Bon appétit!
By Big Green Egg Kitchen UK