How to make Smoked Gammon
Indulge in the rich and smoky flavors of our irresistible smoked gammon recipe, guaranteed to elevate your culinary experience.
Marthinus StrydomThe Story
The history of smoked gammon dates back centuries, with its origins rooted in traditional preservation methods used by ancient civilizations. Gammon, which refers to the hind leg of a pig, was an essential source of sustenance in many cultures, particularly in Europe. To prevent spoilage and extend its shelf life, people discovered that curing the gammon with salt was an effective method. Over time, they also found that smoking the cured meat not only preserved it further but also imparted a delicious, distinct smoky flavor.
Smoking gammon became particularly popular in regions like the British Isles, where the combination of abundant pork production and a cool, damp climate created ideal conditions for preserving and smoking meats. This culinary tradition was passed down through generations, becoming a staple dish in festive occasions and family gatherings. Today, smoked gammon remains a beloved classic in various cuisines worldwide, cherished for its historical significance and the wonderful combination of salt and smokiness it brings to the palate.
More about United Kingdom
The United Kingdom, made up of England, Scotland, Wales and Northern Ireland, is an island nation in northwestern Europe. England – birthplace of Shakespeare and The Beatles – is home to the capital, London, a globally influential centre of finance and culture. England is also site of Neolithic Stonehenge, Bath’s Roman spa and centuries-old universities at Oxford and Cambridge.
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Ingredients
Method
- Combine honey and English mustard together and brush half as an even coat all over the gammon and reserve the other half for later.
- Combine all seasonings together a sprinkle an even layer all over the gammon.
- Set Smoker to 110C and once up to temperature set the smoke on. I use apple wood.
- Add the gammon to the smoker with a tray on the rack below to catch any drippings and juices and smoke for 3-4 hours.
- After this time has passed you can turn the smoke off, use the rest of the honey and mustard mixture as a final glaze and continue to cook for another 1-2 hours until an internal temperature of 75C is reached.
