Smoked Gammon Hock

[smokin monkey]

Our local meat supplier had Gammon Hocks at £2.50 ($3.00)

Made a trivet of carrot, onion and celery.

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• smokin monkey
• Feb 19, 2017

Sat hock on trivet then added a bottle of Cider.

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• smokin monkey
• Feb 19, 2017

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

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• smokin monkey
• Feb 19, 2017

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

Glazed Hock.

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• smokin monkey
• Feb 19, 2017

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• smokin monkey
• Feb 19, 2017

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

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• smokin monkey
• Feb 19, 2017

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

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• smokin monkey
• Feb 19, 2017

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• smokin monkey
• Feb 19, 2017

Back to The Smokin Monkey Cook Book
http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book

 

[dirtsailor2003]

Wow! That looks great!

Point!

 

[smokin monkey]

Wow! That looks great!

Point!

Thanks dirtsailor for the point!!!

 

[ab canuck]

That looks great!!!! Definitely 

... Great job

 

[masondixon]

SM that looks fantastic. Point earned on that one. What else you throwing into your jamabalya? Inquiring minds want to know.

 

[smokin monkey]

That looks great!!!! Definitely :points1: ... Great job

Thanks for the point AB!

 

[smokin monkey]

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

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• smokin monkey
• Feb 19, 2017

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

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• smokin monkey
• Feb 19, 2017

Some of my homemade Andoullie Sausage.

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• smokin monkey
• Feb 19, 2017

And what ever else I can find!

 

[crankybuzzard]

That hock has point written all over it and I should make for a perfect addition to the jambalaya!

 

[masondixon]

:drool

 

[smokin monkey]

That hock has point written all over it and I should make for a perfect addition to the jambalaya!

Thanks for the point Cranky!

 

[c14james35]

Looks good the sausage looks great too.
Point

 

[disco]

All looks so good! Point!

Disco

 

[SmokinAl]

Boy that looks fantastic!

Great job!

Al

 

[agent75]

Hungry! Just looked at the forecast for this weekend, not looking good. Does anyone smoke in their garage?

 

[smokin kat]

That looks absolutely fantastic!!   Great job, and I'm sure the Jambalaya is going to be incredible! 

 

[myownidaho]

Don't know how I missed this. That hock looks great! We're going to need jambalaya pictures.

 

[DanMcG]

Dang, that's got me drooling, Nice work SM

 

[tropics]

SM sorry for dragging Butt and just finding this post,how was the skin? points

Richie

 

[smokin monkey]

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.