30+ Delicious Smoked Gammon Recipes to Elevate Your Meals

Gammon is a beloved dish known for its rich flavor and versatility, making it a favorite for celebrations and family meals alike. Smoking gammon elevates this classic cut of meat, infusing it with a depth of flavor that is both aromatic and delicious.

Whether you’re preparing for a festive occasion or simply want to enjoy a hearty meal, smoked gammon can be the star of your table. In this article, we’ll explore over 30 mouthwatering smoked gammon recipes that range from sweet glazes to spicy rubs, ensuring there’s something for every palate.

Get ready to impress your family and friends with these delightful recipes that celebrate the unique taste of smoked gammon!

30+ Delicious Smoked Gammon Recipes to Elevate Your Meals

Smoked gammon is not just a dish; it’s a culinary experience that brings together bold flavors and tender textures. With the wide variety of recipes included here, you can easily find the perfect dish to suit any occasion—from holiday feasts to casual barbecues.

Each recipe showcases the versatility of gammon, allowing you to experiment with different marinades, glazes, and smoking techniques.

So fire up your smoker and let the rich, smoky aroma fill your kitchen as you create unforgettable meals that will leave your guests craving more.

Enjoy the journey of flavors and the joy of sharing delicious food with loved ones!

Smoked Gammon with Maple Glaze

This Smoked Gammon with Maple Glaze combines the savory, smoky flavor of gammon with a sweet and sticky maple syrup glaze. The balance of sweetness and smokiness makes this dish perfect for family gatherings or special occasions.

The glaze caramelizes beautifully during the smoking process, creating a delightful crust that enhances the gammon’s natural flavors.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 1 cup maple syrup
• ¼ cup Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground black pepper
• Wood chips for smoking (applewood or hickory recommended)

Instructions:

1. Prep the Gammon: Remove any packaging from the gammon joint and soak it in cold water for 12-24 hours to remove excess salt. Change the water every few hours.
2. Make the Glaze: In a saucepan over medium heat, combine the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, and black pepper. Stir until the sugar has dissolved, then bring to a simmer and let it cook for 5 minutes until slightly thickened.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips for smoking.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush with the glaze. Smoke for 3-4 hours, brushing with more glaze every hour.
5. Check for Doneness: The gammon is ready when it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Remove the gammon from the smoker and let it rest for 15-20 minutes before slicing. Serve warm, drizzled with extra glaze if desired.

The combination of the smoky gammon and the sweet maple glaze creates a dish that is both visually stunning and deliciously flavorful.

The caramelization of the glaze gives it a beautiful golden-brown color and a rich taste that pairs perfectly with sides like roasted vegetables or creamy mashed potatoes.

This smoked gammon is sure to impress your guests and become a favorite at any gathering.

Smoked Gammon with Pineapple and Brown Sugar

This Smoked Gammon with Pineapple and Brown Sugar brings a tropical twist to your typical gammon recipe. The sweet and tangy flavors of pineapple combined with the richness of brown sugar create a delightful balance, enhancing the smoky notes of the meat.

This dish is not only mouthwatering but also visually appealing, making it a great centerpiece for any meal.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 1 cup brown sugar
• 1 can (20 oz) pineapple slices in juice (reserve juice)
• ½ cup apple cider vinegar
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• Wood chips for smoking (cherry or mesquite recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness. Change the water regularly.
2. Make the Glaze: In a saucepan, combine brown sugar, reserved pineapple juice, apple cider vinegar, cloves, and cinnamon. Heat over medium until the sugar is dissolved, then simmer for about 10 minutes.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush with the brown sugar glaze. Arrange the pineapple slices on top of the gammon.
5. Cook to Perfection: Smoke for 4-5 hours or until the internal temperature reaches 145°F (63°C). Baste with glaze every hour.
6. Rest and Serve: Let the gammon rest for 15-20 minutes before slicing. Serve warm with the grilled pineapple on the side.

This Smoked Gammon with Pineapple and Brown Sugar is a delightful fusion of sweet and savory flavors that are sure to please any palate. The addition of pineapple not only adds a beautiful presentation but also enhances the meat’s natural richness.

Serve this dish with a light salad or rice to complete the meal, and watch it become a staple in your cooking repertoire.

Smoked Gammon with Spicy Mustard Rub

For those who enjoy a bit of heat, this Smoked Gammon with Spicy Mustard Rub is the perfect choice. The spicy mustard rub adds depth and complexity to the already flavorful gammon, while the smoking process infuses it with a delightful aroma.

This recipe is ideal for barbecue lovers who want to elevate their gammon game.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ¼ cup Dijon mustard
• 2 tablespoons hot sauce (adjust to taste)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• Wood chips for smoking (oak or pecan recommended)

Instructions:

1. Prep the Gammon: Soak the gammon in cold water for 12-24 hours to reduce saltiness.
2. Make the Rub: In a bowl, combine Dijon mustard, hot sauce, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a paste.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
4. Apply the Rub: Generously coat the gammon joint with the spicy mustard rub.
5. Smoke the Gammon: Place the gammon in the smoker and smoke for 4-5 hours, until the internal temperature reaches 145°F (63°C). Spritz with water or apple juice every hour to keep it moist.
6. Rest and Serve: Remove the gammon from the smoker, let it rest for 20 minutes, then slice and serve.

The bold flavors of the spicy mustard rub combined with the smoky gammon create a dish that is both satisfying and memorable. This recipe is perfect for those who appreciate a kick in their meals and makes a fantastic centerpiece for barbecues or family gatherings.

Pair it with coleslaw or roasted potatoes to balance the heat, and enjoy a flavorful experience that will have everyone coming back for seconds!

Smoked Gammon with Honey-Mustard Glaze

This Smoked Gammon with Honey-Mustard Glaze offers a delightful combination of sweet and tangy flavors that perfectly complement the richness of the gammon.

The honey adds a natural sweetness, while the mustard provides a bit of zest, creating a glaze that enhances the meat’s smoky undertones.

This dish is a fantastic option for festive gatherings or Sunday dinners, leaving your guests wanting more.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup honey
• ¼ cup whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Wood chips for smoking (maple or cherry recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce excess salt. Change the water regularly.
2. Make the Glaze: In a bowl, whisk together honey, whole-grain mustard, apple cider vinegar, black pepper, and garlic powder until well combined.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush with the honey-mustard glaze. Smoke for 4-5 hours, brushing with more glaze every hour.
5. Check for Doneness: The gammon is ready when it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve warm, with any remaining glaze drizzled on top.

The honey-mustard glaze transforms the smoked gammon into a sweet and savory masterpiece that is as pleasing to the palate as it is to the eye.

The rich, smoky flavor of the gammon pairs beautifully with the tangy sweetness of the glaze, creating a balance that will delight your guests.

Serve this dish with sides like roasted vegetables or a crisp salad to round out a wonderful meal.

Smoked Gammon with Garlic and Herb Crust

This Smoked Gammon with Garlic and Herb Crust is a flavor-packed dish that showcases the natural flavors of gammon enhanced by a fragrant herb and garlic coating.

The combination of fresh herbs and garlic creates an aromatic crust that perfectly complements the smokiness of the meat, making it a standout option for gatherings or holiday feasts.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 4 cloves garlic, minced
• ¼ cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon black pepper
• 1 teaspoon salt
• Wood chips for smoking (alder or applewood recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness. Change the water as needed.
2. Make the Herb Mixture: In a bowl, mix the minced garlic, olive oil, rosemary, thyme, parsley, black pepper, and salt until combined.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and add your choice of wood chips.
4. Prepare the Gammon: Pat the gammon dry with paper towels and rub the herb mixture all over the joint, ensuring it’s evenly coated.
5. Smoke the Gammon: Place the gammon in the smoker and smoke for 4-5 hours, or until the internal temperature reaches 145°F (63°C).
6. Rest and Serve: Once done, remove the gammon and let it rest for 15-20 minutes before slicing. Serve with roasted potatoes or a green salad.

The aromatic garlic and herb crust on this smoked gammon brings a burst of flavor that elevates the dish to new heights. Each bite reveals a perfect balance of savory notes, making it a crowd-pleaser at any event.

This recipe is not only easy to prepare but also visually stunning, making it the ideal centerpiece for festive meals.

Pair it with your favorite sides to create a memorable dining experience.

Smoked Gammon with Citrus and Thyme Glaze

This Smoked Gammon with Citrus and Thyme Glaze combines the refreshing flavors of citrus fruits with the earthy aroma of thyme, creating a vibrant dish that is perfect for any occasion.

The citrus glaze enhances the smoky gammon, adding a bright and zesty note that contrasts beautifully with the meat’s richness.

This recipe is an excellent choice for spring or summer gatherings.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 1 cup orange juice
• ½ cup lemon juice
• ¼ cup honey
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• Wood chips for smoking (peach or cherry recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness. Change the water periodically.
2. Make the Citrus Glaze: In a saucepan, combine orange juice, lemon juice, honey, thyme, black pepper, and salt. Simmer over medium heat for 10-15 minutes until slightly thickened.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush with the citrus glaze. Smoke for 4-5 hours, applying more glaze every hour.
5. Check for Doneness: Ensure the gammon reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve warm with fresh citrus slices for garnish.

The Citrus and Thyme Glaze adds a refreshing twist to the smoked gammon, making it an appealing option for any meal. The bright, zesty flavors cut through the richness of the meat, creating a harmonious balance that excites the palate.

This dish is perfect for festive occasions or casual summer barbecues, served alongside a light salad or grilled vegetables.

Your guests will love this flavorful and visually stunning addition to your menu.

Smoked Gammon with Apple Cider Glaze

This Smoked Gammon with Apple Cider Glaze captures the essence of fall with its sweet and tangy flavors. The apple cider glaze infuses the gammon with a rich, fruity aroma while caramelizing during the smoking process.

This dish is perfect for holiday feasts or cozy gatherings, providing a delicious way to enjoy the comforting flavors of autumn.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 1 cup apple cider
• ½ cup brown sugar
• ¼ cup Dijon mustard
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon black pepper
• Wood chips for smoking (applewood or oak recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce excess salt, changing the water regularly.
2. Make the Glaze: In a saucepan, combine apple cider, brown sugar, Dijon mustard, cinnamon, nutmeg, and black pepper. Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 10-15 minutes.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush it generously with the apple cider glaze. Smoke for 4-5 hours, applying more glaze every hour.
5. Check for Doneness: Ensure the gammon reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Remove the gammon from the smoker and let it rest for 15-20 minutes before slicing. Serve warm with a drizzle of the remaining glaze.

The combination of sweet apple cider and aromatic spices makes this Smoked Gammon a delightful dish that brings the warmth of autumn to your table.

The glaze caramelizes beautifully, creating a glossy finish that enhances the gammon’s rich flavor. This recipe pairs wonderfully with roasted root vegetables or a fresh green salad, making it an ideal choice for festive occasions or casual family dinners.

Smoked Gammon with Pomegranate Molasses

This Smoked Gammon with Pomegranate Molasses brings a unique twist to traditional smoked gammon. The tangy sweetness of pomegranate molasses creates a stunning glaze that enhances the smoky flavor of the meat.

This dish is not only delicious but also visually striking, making it a show-stopping centerpiece for any gathering.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup pomegranate molasses
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• Wood chips for smoking (hickory or cherry recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness, changing the water as necessary.
2. Make the Glaze: In a bowl, whisk together pomegranate molasses, honey, apple cider vinegar, ground cumin, and black pepper until well combined.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush generously with the pomegranate glaze. Smoke for 4-5 hours, basting with more glaze every hour.
5. Check for Doneness: The gammon is done when it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with extra pomegranate molasses drizzled over the top.

The vibrant flavor of pomegranate molasses transforms this Smoked Gammon into an extraordinary dish that will leave your guests raving. The balance of tangy sweetness and smoky richness creates a delightful experience for the palate.

Pair this dish with couscous or a refreshing salad to elevate your dining experience, making it perfect for special occasions or festive celebrations.

Smoked Gammon with Rosemary and Lemon

This Smoked Gammon with Rosemary and Lemon features a refreshing blend of herbal and citrus flavors, creating a light yet flavorful dish. The infusion of rosemary and lemon brightens the richness of the gammon, making it an ideal choice for spring or summer gatherings.

This recipe is both elegant and comforting, sure to impress your family and friends.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ¼ cup fresh rosemary, chopped
• 2 lemons (zested and juiced)
• ¼ cup olive oil
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips for smoking (lemon or oak recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness, changing the water regularly.
2. Make the Marinade: In a bowl, mix chopped rosemary, lemon juice, lemon zest, olive oil, garlic powder, salt, and black pepper to form a marinade.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Marinate the Gammon: Rub the marinade all over the gammon joint, ensuring it is evenly coated. Let it marinate for at least 1 hour or up to overnight in the refrigerator.
5. Smoke the Gammon: Place the marinated gammon in the smoker and smoke for 4-5 hours, until the internal temperature reaches 145°F (63°C).
6. Rest and Serve: Remove the gammon from the smoker and allow it to rest for 15-20 minutes before slicing. Serve with lemon wedges and fresh rosemary sprigs for garnish.

The combination of rosemary and lemon creates a refreshing flavor profile that beautifully complements the rich, smoky gammon. This dish is perfect for warm-weather gatherings, offering a light yet satisfying option for your guests.

Pair it with a crisp green salad or grilled asparagus to complete the meal, making it a delightful addition to any culinary occasion.

Smoked Gammon with Apricot and Ginger Glaze

This Smoked Gammon with Apricot and Ginger Glaze is a sweet and savory dish that brings a delightful fusion of flavors to the table.

The apricot glaze, enhanced with ginger, adds a tropical sweetness that pairs beautifully with the rich, smoky gammon.

Perfect for holidays or special occasions, this recipe will leave your guests impressed and satisfied.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 1 cup apricot preserves
• ¼ cup fresh ginger, grated
• ¼ cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• Wood chips for smoking (fruitwood or hickory recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce excess salt, changing the water periodically.
2. Make the Glaze: In a saucepan, combine apricot preserves, grated ginger, apple cider vinegar, cinnamon, and black pepper. Cook over medium heat until the mixture is smooth and slightly thickened, about 5-10 minutes.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush it generously with the apricot glaze. Smoke for 4-5 hours, basting with more glaze every hour.
5. Check for Doneness: Ensure the gammon reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with extra glaze drizzled over the top.

The combination of sweet apricot and spicy ginger creates a beautiful balance of flavors in this smoked gammon dish. The glaze caramelizes during smoking, creating a luscious coating that enhances the smoky richness of the meat.

Serve this dish with sides like roasted carrots or a refreshing salad for a delightful meal that will impress any gathering.

Smoked Gammon with Balsamic and Herb Marinade

This Smoked Gammon with Balsamic and Herb Marinade offers a rich and tangy flavor that elevates the gammon to new heights. The balsamic vinegar infuses the meat with a depth of flavor, while the herbs bring freshness and aroma to the dish.

Ideal for gatherings or holiday dinners, this recipe is sure to become a favorite.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup balsamic vinegar
• ¼ cup olive oil
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh oregano, chopped
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips for smoking (hickory or cherry recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness, changing the water as needed.
2. Make the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, basil, oregano, minced garlic, salt, and black pepper until well combined.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Marinate the Gammon: Place the gammon in a large resealable bag or dish and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
5. Smoke the Gammon: Remove the gammon from the marinade and let any excess drip off. Place the gammon in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with a drizzle of balsamic reduction for added flavor.

The tangy balsamic and fresh herbs come together beautifully in this smoked gammon recipe, creating a dish that is both savory and aromatic. The deep flavors make it an excellent choice for holiday meals or family gatherings.

Serve with sides like garlic mashed potatoes or a seasonal vegetable medley to complete the experience, and watch as your guests rave about this delicious meal.

Smoked Gammon with Sriracha and Brown Sugar Glaze

This Smoked Gammon with Sriracha and Brown Sugar Glaze adds a spicy twist to traditional gammon, perfect for those who enjoy a bit of heat.

The combination of Sriracha and brown sugar creates a glaze that caramelizes beautifully during smoking, offering a delightful contrast of sweet and spicy flavors.

This dish is ideal for barbecue parties or casual family meals.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup brown sugar
• ¼ cup Sriracha sauce
• ¼ cup apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Wood chips for smoking (maple or hickory recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce excess salt, changing the water periodically.
2. Make the Glaze: In a bowl, mix brown sugar, Sriracha sauce, apple cider vinegar, garlic powder, and smoked paprika until smooth.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush it generously with the Sriracha glaze. Smoke for 4-5 hours, basting with more glaze every hour.
5. Check for Doneness: The gammon is done when it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with extra glaze on the side for those who enjoy an extra kick.

The Sriracha and brown sugar glaze elevates this smoked gammon to a whole new level, combining sweet and spicy elements that create a mouthwatering dish.

The caramelized glaze adds texture and flavor, making it a perfect addition to any barbecue or casual gathering.

Pair this gammon with sides like coleslaw or cornbread to balance the heat, and enjoy a meal that’s both exciting and satisfying.

Smoked Gammon with Mustard and Maple Glaze

This Smoked Gammon with Mustard and Maple Glaze combines the robust flavors of mustard with the sweet richness of maple syrup, creating a perfect balance that enhances the smoky gammon.

This dish is great for holiday feasts or family gatherings, providing a unique twist that will surprise and delight your guests.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup Dijon mustard
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Wood chips for smoking (maple or pecan recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to remove excess salt, changing the water regularly.
2. Make the Glaze: In a bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, black pepper, and garlic powder until well combined.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Smoke the Gammon: Place the gammon joint in the smoker and brush generously with the mustard and maple glaze. Smoke for 4-5 hours, basting with more glaze every hour.
5. Check for Doneness: The gammon should reach an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with any remaining glaze drizzled over the top.

The combination of mustard and maple syrup creates a delightful glaze that enhances the smoky flavor of the gammon while adding a sweet and tangy punch.

This dish is perfect for special occasions, pairing wonderfully with roasted potatoes or sautéed green beans for a well-rounded meal.

Your guests will appreciate the unique flavor profile, making this recipe a memorable addition to your culinary repertoire.

Smoked Gammon with Soy Sauce and Pineapple Marinade

This Smoked Gammon with Soy Sauce and Pineapple Marinade brings a tropical twist to your meal, combining savory and sweet flavors that beautifully complement the rich smokiness of the gammon.

Ideal for summer gatherings or barbecues, this dish is sure to impress with its vibrant flavors and appealing presentation.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• ½ cup soy sauce
• 1 cup fresh pineapple juice
• ¼ cup brown sugar
• 2 tablespoons fresh ginger, minced
• 1 teaspoon garlic powder
• Wood chips for smoking (applewood or cherry recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness, changing the water as necessary.
2. Make the Marinade: In a bowl, combine soy sauce, pineapple juice, brown sugar, minced ginger, and garlic powder. Whisk until well mixed.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Marinate the Gammon: Place the gammon in a large resealable bag or dish and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
5. Smoke the Gammon: Remove the gammon from the marinade, allowing excess liquid to drip off. Place it in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with grilled pineapple slices for a colorful presentation.

The soy sauce and pineapple marinade infuses the gammon with a delightful combination of sweet and savory flavors, creating a dish that is both refreshing and satisfying.

This recipe is perfect for outdoor gatherings, offering a unique twist that will keep your guests coming back for seconds.

Pair it with coconut rice or a fresh salad for a light and tropical meal that celebrates the flavors of summer.

Smoked Gammon with Chili Lime Rub

This Smoked Gammon with Chili Lime Rub delivers a zesty and spicy kick that is perfect for those who love bold flavors. The combination of chili powder, lime, and spices creates a vibrant rub that enhances the smoky richness of the gammon.

This dish is ideal for casual gatherings or barbecue nights, offering an exciting flavor experience.

Ingredients:

• 1 whole gammon joint (about 4-5 lbs)
• 2 tablespoons chili powder
• 1 tablespoon lime zest
• 2 tablespoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips for smoking (mesquite or hickory recommended)

Instructions:

1. Prep the Gammon: Soak the gammon joint in cold water for 12-24 hours to reduce saltiness, changing the water as needed.
2. Make the Rub: In a bowl, combine chili powder, lime zest, brown sugar, cumin, garlic powder, salt, and black pepper. Mix well to form a spice rub.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips.
4. Rub the Gammon: Pat the gammon dry with paper towels and apply the chili lime rub evenly over the entire surface of the joint.
5. Smoke the Gammon: Place the gammon joint in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Allow the gammon to rest for 15-20 minutes before slicing. Serve with lime wedges and fresh cilantro for garnish.

The Chili Lime Rub adds a delightful zest and spice to the smoked gammon, making it a lively and exciting dish for any occasion. The smoky flavor complements the vibrant spices, creating a well-rounded and flavorful experience.

This recipe pairs wonderfully with Mexican-style sides, such as corn salad or guacamole, making it an excellent choice for festive gatherings or casual barbecues.

Note: More recipes are coming soon!