This dish contains the following allergens: mustard
Cooking mode
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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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Utensils
Step 1
In a small bowl, mix all ingredients together except for the gammon and glaze ingredients.Season gammonliberally 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 smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smokebox lid.
Step 4
Turn dial to SMOKER. Set temperature to 120°C and set time for 4 hours.SelectSTART/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.
In a small bowl, mix all ingredients together except for the gammon and glaze ingredients.Season gammonliberally with the dry ingredients, making sure to rub into all the crevices. Cover and refrigerator for 6-12 hours.
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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Step 2 of 6
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.
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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Step 3 of 6
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smokebox lid.
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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Step 4 of 6
Turn dial to SMOKER. Set temperature to 120°C and set time for 4 hours.SelectSTART/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.
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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Step 5 of 6
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.
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
3.2kg
gammon, boned and rolled
Glaze
1 clementine, juice
30ml
Bourbon
3
tablespoons honey
½
teaspoon allspice
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
Step 6 of 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.
