Gonna put this out there... Ham is by far my favourite part of the Christmas dinner. It's a debate in our house with sweet vs savoury glaze though. Personally... I'm sweet all the way! what's your preference??
The whole family looks forward to our Christmas ham. This video, has confirmed the purchase of a KJ Classic III. Great channel Jame’s 👍🏻 - New Sub from Perth 🇦🇺
Thanks for the recipe James - made it last night with a brilliant piece of free range pork - super tasty! I've only had my Kamado a short while so still getting the hang of it. I didn't get as good a colour on my ham as you did. I think I need to let the dome heat up a bit more before I put the deflector plates in.
Thanks mate, appreciate that. Gotta love a sweet ham... My Mrs isn't such a fan but I don't think she knows what she's talking about 🤣🤣 not that I'd ever tell her haha
When you said "I love ham" when tasting.... You could rell that came from a place of pure bliss.... Currently got a ham on the kamado myself following your recipe except using honey and English mustard for the glaze. Got about an hour, maybe an hour and a half to go yet. Going at 220f so a bit lower and slower. Might give her a little crank on the heat towards the end before glazing just to crisp up that fat a bit more. 👌
This will be my first time doing my Christmas Ham on the Egg so glad I came across your video. Will certainly do a test run before hand, it would be rude not to 😀
Well, it ain't Christmas but I'm going to have a crack at that tomorrow. Love your shelves and walls, by the way. I have a studio out back and it has wooden cladding like you have, though I went vertical. Thanks for the recipe. I only got my KJ a few weeks ago so I'm looking for great recipes and I too love a good roast ham.
Getting ready for Christmas so I am trying my first ham on a Kamado (Have done lots in the oven before) and think I will be trying your approach as the results looked amazing. Are you still making videos for RUclips as you are one of only a few doing Kamado cooking in the UK?
Hey mate looks amazing. What cut of ham is this?? Is this a shoulder/picnic ham with bone removed?? Your ham didn’t look as cured as ours does here in Aus, is there something different I should be asking my butcher? Going to give this a go for Easter 🙌🏻
Hey, you didn’t get an answer so if you’re still wondering, it’s likely shoulder but will be called a gammon joint here in the uk. And it may not look as cured because you can get smoked and unsmoked joints. I’m guessing he went unsmoked as it was going on the joe.
Yea definitely, just slice it when it's cooked and reheat the slices in foil in the oven. We had the classic ham, egg and chips the day after I cooked this one haha.
Gonna put this out there... Ham is by far my favourite part of the Christmas dinner. It's a debate in our house with sweet vs savoury glaze though. Personally... I'm sweet all the way! what's your preference??
Honey and English mustard but not done a smoked honey and mustard ham before. Doing first one right now. Test cook for Christmas 👍
The whole family looks forward to our Christmas ham. This video, has confirmed the purchase of a KJ Classic III.
Great channel Jame’s 👍🏻 - New Sub from Perth 🇦🇺
Excellent video brother! I was practically drooling on my keyboard when you started glazing it.
Haha that was the money shot 🤣🤣
great vid mate. Will do this tomorrow for Easter Sat.
Thanks for the recipe James - made it last night with a brilliant piece of free range pork - super tasty! I've only had my Kamado a short while so still getting the hang of it. I didn't get as good a colour on my ham as you did. I think I need to let the dome heat up a bit more before I put the deflector plates in.
Loooks insane mate good work as always
Looks so good
Wow! That looks amazing, Know what I will be cooking next weekend. Another vote for sweet from me. Great video, loving the content & keep it coming.
Thanks mate, appreciate that. Gotta love a sweet ham... My Mrs isn't such a fan but I don't think she knows what she's talking about 🤣🤣 not that I'd ever tell her haha
When you said "I love ham" when tasting.... You could rell that came from a place of pure bliss.... Currently got a ham on the kamado myself following your recipe except using honey and English mustard for the glaze. Got about an hour, maybe an hour and a half to go yet. Going at 220f so a bit lower and slower. Might give her a little crank on the heat towards the end before glazing just to crisp up that fat a bit more. 👌
That looks fab James . Never really fancied ham on the bbq but I’ll be giving this a try on the kamado 🔥🍖👍
This will be my first time doing my Christmas Ham on the Egg so glad I came across your video. Will certainly do a test run before hand, it would be rude not to 😀
Am doing exactly that right now 😅
Well, it ain't Christmas but I'm going to have a crack at that tomorrow. Love your shelves and walls, by the way. I have a studio out back and it has wooden cladding like you have, though I went vertical. Thanks for the recipe. I only got my KJ a few weeks ago so I'm looking for great recipes and I too love a good roast ham.
Hi. Can you smoke the ham until fully cooked then put it away for an hour or 2 and then put it back to do the glazing?
Have been toying with the idea of using the Weber with slow n sear for Christmas dinner this year, hard not to now after watching that. Good job!
did you leave it water for a few hours prior to cooking to get rid of the salt?
Was the ham cured or salted in any way when you got it? I never know whether they need a soak or not first
What sized gammon was this please?
Getting ready for Christmas so I am trying my first ham on a Kamado (Have done lots in the oven before) and think I will be trying your approach as the results looked amazing.
Are you still making videos for RUclips as you are one of only a few doing Kamado cooking in the UK?
Do you soak the ham in water before?
Ham is lush! Def gonna be doing this!
What’s the tune? 👍🏻
Hey mate looks amazing. What cut of ham is this?? Is this a shoulder/picnic ham with bone removed?? Your ham didn’t look as cured as ours does here in Aus, is there something different I should be asking my butcher? Going to give this a go for Easter 🙌🏻
Hey, you didn’t get an answer so if you’re still wondering, it’s likely shoulder but will be called a gammon joint here in the uk. And it may not look as cured because you can get smoked and unsmoked joints. I’m guessing he went unsmoked as it was going on the joe.
Did you have to soak this to get the cure out of it before cooking?
Can I cook this the day before?
Yea definitely, just slice it when it's cooked and reheat the slices in foil in the oven. We had the classic ham, egg and chips the day after I cooked this one haha.