A Christmas Gammon

I love a Christmas Gammon. I've done one for the last few years. Let's get to 2022's

Having gammon on the plate for Christmas dinner, along with the turkey and everything else is just divine.

I've done this the last few year, this year I really think is gonna come out the best. I cook this on Christmas Eve as there is just too much going on and if it's not ready on time that can really mess things up.

I start by making some cuts into the top of the gammon to allow the rub to really get in to the meat.

I use 1 rub for my gammon, because the flavour is Christmas. There is no other way to describe this rub. There's orange, cinnamon and....Christmas.
it's Angus & Oink's Meat Tinsel.

If you can, leave the rub for 2 hours and give it another dusting before you get it onto the BBQ.

I'm doing this at 250f so it will take a while.

As the meat goes on, I add some cherry wood chunks to the ash catcher to slowly send smoke through.

Additionally, every 45mins of this cook, I baste the entire gammon with maple syrup, and I don't hold back.

After around 5 hours, the gammon is cooked.

I leave it to rest for around an hour before slicing and it's beautiful inside, it glistens with juice, has a great colour and tastes incredible.

I'm gonna enjoy this with my dinner tomorrow.

With this cook, 2022 is over. I hope to cook more in 2023 but energy crisis is not good and money is far tighter (and the cost of charcoal has gone up too!). Whatever we get to cook with be great though. [vc_gallery type="nectarslider_style" images="1141,1144,1143,1145,1142,1146" image_loading="default" bullet_navigation_style="see_through" onclick="link_image" el_id="Christmas-gammon"]