Smoked Gammon Hock

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin monkey

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Oct 27, 2013
2,357
278
Sutton In Ashfield, UK
Our local meat supplier had Gammon Hocks at £2.50 ($3.00)

Made a trivet of carrot, onion and celery.


Sat hock on trivet then added a bottle of Cider.


Cooked in the Kamado @180'C (356'F) for 4 hours.



Made a glaze mixture of 1/4 cup of Honey, 2 tbs Sriracha Sauce, 1tsp Brown Sugar and 1tsp Ground Black Pepper.

Glazed Hock.



Put Hock into my Wood Fired Oven to crisp skin 250'C (482'F) until crisp on the outside


The meat was very moist, and it's going into a Jambalaya tomorrow.



Back to The Smokin Monkey Cook Book
http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 
Last edited:
That looks great!!!! Definitely 
points1.png
... Great job
 
SM that looks fantastic. Point earned on that one. What else you throwing into your jamabalya? Inquiring minds want to know.

First off thanks for the Point!

What's going in to the Jambalaya?

The Gammon Hock


Yard Bird Chicken, cooked today to show a UK member that you can achieve good cooking temperature on his model of smoker.


Some of my homemade Andoullie Sausage.


And what ever else I can find!
 
  • Like
Reactions: c14james35
SM sorry for dragging Butt and just finding this post,how was the skin? points

Richie
 
Richie, this skin was crispy and tasted great.

If you do not like the glaze, leave it and crisp the skin naked at high temperature.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky