Smoked gammon joint

[Kermit1888]

Hi all, hope everyone is as safe and well as we can be in these times
 Looking for some advice, I have a 2.5kilo/5.5lbs cured gammon joint i would like to smoke, I have only been grilling since the summer so still wet behind the ears,  I have never properly done a slow smoke so any pointers would be appreciated.

I have the Master Touch Premium and would be using the smoke ring and defuser plate, what kind of temperature should I be aiming to hold the grill at? Am I right in thinking I just light a few coals at the edge and let it work it's magic?

[HoosierKettle]

Hi all, hope everyone is as safe and well as we can be in these times
 Looking for some advice, I have a 2.5kilo/5.5lbs cured gammon joint i would like to smoke, I have only been grilling since the summer so still wet behind the ears,  I have never properly done a slow smoke so any pointers would be appreciated.

I have the Master Touch Premium and would be using the smoke ring and defuser plate, what kind of temperature should I be aiming to hold the grill at? Am I right in thinking I just light a few coals at the edge and let it work it's magic?

I do a whole ham every year for Christmas. I do mine a little different. I place the ham in a pan and add a half cup of water. I wrap tight with foil and bake in the oven at 250 for around 30 minutes per pound.  Sometimes I stop there or sometimes I’ll smoke it for another hour with a glaze.  Works best with a whole bone in ham.


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[22ket~tle]

 have only done one once but it came out grate. was kinda a hassle to do but - soaked overnight in a large pot with the 6 for 2 bucks cola ( think it was heb brand cola ) drained / rinsed the next day and boiled in water with bay leaves and cinnamon for a couple hours  - drained, scored and put on the 22 and smoked with cherry wood 🪵 at 225-250 for about four + hours until probed like butter then applied a  thick cherry glaze for another 20 -30 minutes until set. the glaze was sweet which went well with the saltiness of the ham.


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