Smoked BBQ Ham recipe

Free up vital oven space at christmas or any other time by using your kettle BBQ as your second oven !!

“This ham is an absolute stunner, love the intense orange flavour from a good marmalade, the balance of a savoury mustard note and the sweetness from the maple. He also got a real taste for a smoked Christmas ham so this ham really does tick all the boxes!

Using our new line of extra long burning  Wood Free Briquettes (available in the store) as the fuel and we also used smoking chips to add an extra note to the ham, very easy to use just placed on the grill directly over the coals.

It’s perfect to make ahead and serve as a cold on any table at Christmas or over the festive season. Alternatively if you want to bake on the day and serve hot you’re also able to make the glaze 2-3 days ahead, cool and keep in the fridge. I also save the traditional step of bringing the ham up to the boil in a large pan of water simply because raw hams these days aren’t that salty so save yourself the time.”

…all the thanks here goes to Richard Holden for this great seasonal recipe.


  • 1 x 1.0 – 2.5kg raw gammon joint.
  • 75g maple syrup
  • 75g blend of English and French mustard
  • 75g marmalade
  • 75g soft brown sugar
  • 1 orange, zest and juice
  • Handful of Hickory wood chips or similar, soaked in water


  1. Put the maple syrup, mustard, marmalade, sugar and orange juice and zest in a small saucepan and bring up to the boil over a medium heat. Simmer for 10 minutes then cool.
  2. Cut the rind off the gammon while leaving as much fat as possible and using a sharp knife score the fat on the diagonal to create the classic diamond pattern.
  3. Setup your BBQ for 180-200c (350-375f) roasting / indirect heat, lid down vents open as applicable.
  4. Place a foil drip tray beneath the cooking grate where the gammon will go and fill 3/4’s with boiling water. This will add steam to the BBQ as the ham cooks and maintain a wonderfully succulent ham!
  5. Place the ham on the cooking grate in the area of roasting / indirect heat and scatter the drained wood chips directly on the coals.
    *If cooking on a gas BBQ it’s important to have the smoking pouch / box producing smoke before the gammon is placed inside the BBQ.
  6. Cook for 30 minutes then using a pastry brush paint the first coat of glaze over and around the ham. Close the lid and continue cooking.
  7. Every 15-20 minutes return to the BBQ and dab another coat of glaze on the ham. Each time you do this you will notice the appearance darken because of the sugars in the glaze caramelising.
  8. Periodically check the core temperature of the ham. The target finished core temperature is 75c but at 68c go ahead and remove the cooked glazed ham from the BBQ, place on a warm serving place and cover with tinfoil. Sit on a folded t-towels and cover with 2 more clean t-towels to insulate. The ham will continue to cook and increase in temperature up to 75c without any problem.
  9. To serve hot simple rest for 30 minutes then slice. If serving cold, remove the t-towels and foil and allow to cool exposed. Refrigerate and remove from the fridge an hour before serving to take the chill off the meat. Slice and serve.
    Thanks goes to Richard Holden for this great seasonal recipe.