Orange, Whisky and Cranberry Glazed Joetisserie Gammon
Elevate your festive feast with Ben Forte’s Joetisserie Gammon. Scored and glazed with an irresistible mix of orange, whisky, and cranberry. A Kamado Joe masterpiece.
Ingredients
2kg gammon, fat scored
2 tbsp whole cloves
200g cranberry sauce
Zest of one orange
3 tbsp whisky
1 tbsp honey
Method
1. Set your JoeTisserie up on the Kamado Joe and set the grill to approximately 170°C.
2. Score the gammon fat in a diamond pattern and stud with whole cloves. In a small bowl, mix together the cranberry sauce, orange zest, whisky and honey.
3. Secure the prepared gammon on your JoeTisserie and cook until it reaches approximately 50°C. At this point, brush your ham periodically using two thirds of the glaze mixture, reserving the remaining glaze.
4. Once the gammon reaches a core temperature of 70°C, remove from the heat. Brush on the remaining glaze and set aside to rest.
Pic credit: © Nick Hook
More Recipes Ideas from Ben Forte
Method
1. Set your JoeTisserie up on the Kamado Joe and set the grill to approximately 170°C.
2. Score the gammon fat in a diamond pattern and stud with whole cloves. In a small bowl, mix together the cranberry sauce, orange zest, whisky and honey.
3. Secure the prepared gammon on your JoeTisserie and cook until it reaches approximately 50°C. At this point, brush your ham periodically using two thirds of the glaze mixture, reserving the remaining glaze.
4. Once the gammon reaches a core temperature of 70°C, remove from the heat. Brush on the remaining glaze and set aside to rest.
Pic credit: © Nick Hook
