Smoked Christmas ham
WITH A MUSTARD CRUST.
A Swedish Christmas centrepiece with a gentle smoke and a crisp mustard finish. Use an uncooked cured ham and follow its package instructions.
- On the grill
- 3-4 hours + 15 min
- Grill temperature
- 110-120°C, then 200°C
- Cooking method
- Indirect heat
BEFORE YOU START
Set up your fire.
Heat
Indirect heat
Stabilise the grill before adding the food. Follow the setup described in the method.
Temperature
110-120°C, then 200°C
Use the vents to control the fire. Times are a guide; check the food before serving.
Equipment
Deflectors & thermometer
Check that accessories fit your grill and leave enough room for air to circulate.
ONE STEP AT A TIME
Let's make it.
Prepare the ham
If recommended for your ham, soak in cold water for 60 minutes in the fridge to reduce saltiness. Follow the producer’s instructions for preparation.
Smoke gently
Set up indirect heat at 110-120°C and add a modest amount of smoking wood. Leave the cooking net on if suitable for cooking. Smoke to about 70°C internally, allowing roughly three to four hours depending on size.
Coat with mustard
Allow the ham to cool enough to handle, remove the net and rind, then dust lightly with potato starch. Mix the yolk and mustard, brush over and add a thin layer of breadcrumbs.
Finish the crust
Increase the indirect heat to about 200°C. Grill for around 15 minutes until the crust is golden, then slice to serve.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Useful equipment for this recipe. Check size and compatibility before choosing accessories.
Suggested additions, sold separately. Use the equipment you already have where suitable.