After the success of learning to BBQ with indirect heat on Friday night , a generous slipper Gammon joint went on the BBQ with a roll of brisket. The gammon was rubbed with a spicy mix of mustard seeds , paprika , brown sugar and black pepper before placing it on indirect BBQ heat above a large oven tray of water and a tray of pre-soaked woodchips for 2 hours. Below is the result
The water soaking with the wood chips means the joint does not dry remaining was moist sweet and salty. The gammon was planned to be eaten cold in sandwiches for the week and frankly I am stunned that more than half has made it to Wednesday without being picked to death in the fridge, I can only claim unusual levels of willpower because it it just so delicious. I will be BBQing Gammon in the depths of winter for Christmas , I think I will use dried orange peel for the smoking.
Just to claim some degree of omnivorism, I made use of a few slices of Gammon for Sunday night dinner with some fresh lettuce, peas and garlic simmered in vegetable stock for a few minutes. I love braised lettuce and peas just bursting with sweetness perfect with the salty gammon and plenty of slurpable stock to dribble down my chin. If you don’t have gammon a few slices of grilled bacon or pancetta work too.