Christmas Ham on Weber Kettle

[chml]

Hi, I’m going to make a Christmas ham to go alongside the turkey. I’ve ordered a gammon from the butchers and want to cook it on the Weber (Mastertouch 57cm). Has anybody got any good advice/recipes to follow please?

Thanks

[Bill]

Interesting idea! I might do the same. I figure indirect heat with some oak or beech. No idea how long though!

[Turn7]

This looked good....

https://www.facebook.com/groups/BritishBBQSocietyF...

[chml]

Bill said:

Interesting idea! I might do the same. I figure indirect heat with some oak or beech. No idea how long though!

Gets me out of the house on Christmas Day and I can have a beer in peace whilst I’m manning the bbq I dunno whether to boil it and then just warm through on the bbq or whether to stick It on the bbq uncooked and leave it for a while. Also trying to find a decent glaze for it.

Turn7 said:

This looked good....

https://www.facebook.com/groups/BritishBBQSocietyF...

That looks spot on, thanks for that link

[Turn7]

Glad to be of assistance......

Thats on my list of possibilities.

Worth joining that group, some good stuff mostly.

[Bill]

Boiling it then crisping it up on the BBQ is certainly the easy way, but I'd* go for the full cook.


*The tier 4 thing means we're probably on our own so plans are somewhat fluid.

[seefarr]

I do a smoked ham on the bbq every year when we're in the UK. Being from the Southern hemisphere, it's not Christmas without a bbq! Ham isn't gammon so it's already cooked - all you're doing is adding flavour and altering texture so it's very forgiving. In the US a ham is a cut as well so recipe discovery can be tricky. I based mine on the bottom "cured ham" recipe below for temps and times but I cut off the skin and do a dry rub.

https://www.eaglequest.com/~bbq/faq2/10-2.html#10....