British BBQ Society Forums

I want to try a gammon joint and was wondering how best to bbq it.

Do I take the fat off, then treat it like an ordinary pork shoulder?

Does it need soaking first?

Will the smoke intensify the saltyness?

I like doing large gammon joints for larger parties as they look great, and I can let people carve their own slices as and when. I either boil or roast them and finish with a glaze.

Hi Frank, for the Traeger I remove skin and excess fat. I generally soak my hams for 36 hours changing the water 3 times..... the 3rd time I add sugar to the water ...after injecting with maple syrup, apple juice and JD I cook on smoke until 155 internal. I then glaze with injection and cook on medium till 170 internal

joker smoker wrote:I generally soak my hams for 36 hours changing the water 3 times..... the 3rd time I add sugar to the water ...after injecting with maple syrup, apple juice and JD I cook on smoke until 155 internal. I then glaze with injection and cook on medium till 170 internal

I take it you leave the fat on then?

sorry Frank. I was editing as you were posting

Thanks

I like the idea of injecting maple syrup and apple juice - I'll give that a go