Just a quick, simple glazed ham for our tea tonight but oh boy, did it taste delicious. I took a small gammon joint bought from our tame Butcher, put it in a saucepan and covered with water. I added a quartered onion, a bay leaf and six black peppercorns and brought the whole thing to the boil, uncovered, for an hour. I then removed it from the water and left it to cool.
In the meantime, I knocked up a quick glaze to put on the ham from 2tsp maple Syrup, 2tsp freshly ground black pepper, 1tsp Dijon mustard, 1tsp bourbon, 1tsp vegetable oil, 1tsp paprika, 2tsp onion powder and a generous pinch of Maldon sea salt.
I smothered the gammon in the glaze and left to marinate while setting the egg up, indirect to a temperature of 325degF and soaked some pecan wood chips in water.
I put drained pecan chips on the coals, the gammon on the grid and cooked until it reached an internal temperature of 145degF. Until the glaze was lovely golden colour and nicely caramelised. I rested it in foil, in a towel, in a cool box for 20 minutes while I cooked the rest of the side dishes to go with it. There is also plenty for sandwiches tomorrow! Bonus!
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