How To Cook Maple, Mustard, Smoked Ham On The Treager Pro 22 Wood Pellet Grill
Cook this traditional Christmas favourite outdoors on the BBQ
This Christmas staple roast ham is really easily elevated to a higher plane just by smothering in a glaze and cooking on the barbecue. Once glazed and placed on the BBQ it needs no more attention until it is cooked and the beauty of the Traeger grills is their large capacity hopper which ensures that you don’t run out of fuel part-way through the cook. If you invest in the Timberline all you need do is insert the probe into the centre of the meat, via the app, set your temperature and it will send an alert to your smartphone when it is 5C off the required temperature. By the time you have set down your wine glass and gone outside it will be cooked, and no need to be constantly going outside to check. If you are cooking on the Weber BBQ consider investing in the iGrill which does exactly the same as the Timberline probe.
- gammon ham
- ½ cup dark brown sugar
- ¼ cup Maple syrup,
- ¼ cup French mustard
- ½ teasp mixed spice
- ½ teasp ground black pepper
Pre heat the Traeger to about 140 – 160C.
Combine all the glazing ingredients together. Don’t put any salt into the glaze as the ham will already have been cured with salt. Cut off the layer of rind; this can be cooked separately to make superb crackling. Cover the gammon with the glaze and, ideally, leave for about 30 minutes to allow the flavours to permeate through the fat. The rind can be left on and just scored but it stops a lot of the flavours from going through into the ham, also the fat renders down better with the rind removed.
Place on the middle rack of the grill and cook for about 2 hours until the internal temperature has reached 75C. Check this with a digital Instant Read Thermometer. Leave to rest, covered in a couple of sheets of tinfoil and tea-towels to ensure it remains hot, for about 30 minutes.