***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****

I've got a 3ishkg ham that I want to do on my weber. Any hints?

It's already a smoked joint but I a) want the practice and b) need the space as the oven will be full of turkey and other bits!
 
I BBQ all year round (thanks to the influence of our SA friends). A couple of steak on Sunday, and whilst I'm away at Christmas, I expect some to do some joints of Beef, Chicken and Pork on various days over New Year :).
 
Do any of you guys do the Christmas gammon ham on the BBQ, we have one every year but never done one on the BBQ before??

We have a Sainsbury's one, I assume its salty hence why we normally boil so do you need to do anything before cooking on the BBQ?
 
I normally sous-vide one tbh.

That said, with supermarket hams/gammons it's worth soaking it in plain water for 24 hours before you use it for anything else. This will reduce the salt content a little. Aside from that I tend to glaze it with something very sweet (e.g. maple syrup) for the last hour or two of cooking. No need to rub or anything like that.
 
FrenchTart said:
I normally sous-vide one tbh.

That said, with supermarket hams/gammons it's worth soaking it in plain water for 24 hours before you use it for anything else. This will reduce the salt content a little. Aside from that I tend to glaze it with something very sweet (e.g. maple syrup) for the last hour or two of cooking. No need to rub or anything like that.
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I think a sous-vide will be my Christmas present to myself, too late for this one but sounds like a great idea!

I had read about soaking it in milk prior to cooking so will do one or the other - cheers!
 
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