Smoked cider ham

5/5 (1)
Cook the Christmas ham in a grill and add some delicious flavours of smoke and cider.
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1 ham (recipe for approx. 4 kg boneless ham)

5 dl apple cider



1 yolk

3-4 tablespoons Dijon mustard

4 dl Panko Breadcrumbs


4-6 Mustang smoking pellets for smoking


Take the frozen ham to thaw in good time. The inside temperature of the ham should be around 15 degrees before you start cooking the ham on your kamado. Firstly, heat the kamado to a temperature of approx. 150°C. Place the heat deflector plate between the charcoal and the ham. Place a grill resistant water vessel on top of it and the cooking grate on top of that.

Inject 3-4 dl of cider into the ham. Place the ham with the rind side up on the grate and insert the meat thermometer into the center of the ham at the thickest part. Pour the rest of the cider on top of the ham. It will drip from there into the water vessel and give more flavour. You can add smoking pellets on top of the smouldering charcoal according to your palate. The pellets produce smoke longer when soaked.

Reduce the temperature of your kamado after the first hour of cooking generously to approx. 100-110 degrees for the remainder of the cooking time. Cooking time depends on several factors. However, if the meat thermometer is correctly placed, it is easy to monitor the temperature. The core temperature of the ham should be between 74-84 degrees. In 74 degrees, the ham is juicy and slightly pinkish. The nearer the temperature gets to 84 degrees, the darker and more tender the meat will be.

When the desired temperature has been reached, the ham can be taken out to cool down. Fat can be removed from the ham with a knife or glazing can also be applied on top of the fat layer. Mix the yolk and mustard. Rub the mixture all over the ham and then press the Panko Breadcrumbs on top of the mixture layer. If you glaze in your kamado, the temperature should be raised to approx. 250 degrees and the ham should be glazed for approx. 10-12 minutes. Remember to use the heat deflector plate in between the ham and open fire. Also regular electric ovens produce good finishing results with the same temperatures and cooking times.

A tasty sauce can be made from the cooking juices of the ham by skimming the excess fat from the water vessel (this is easy when you cool down the cooking liquid first). After this, pour the remaining liquid into a pot. Add double cream (one third of the amount of the liquid) and bring to boil!

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