Bircher Kitchen
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Smoked Gammon

Makes / serves: 6 portions

Draft recipe

Method

  1. Check pack soaking instructions.
  2. Pat dry, apply rub sparingly because gammon is salty.
  3. Smoke indirectly at 140–150°C with applewood until centre reaches 75°C, approximately 3–5 hours; wrap with apple juice if surface darkens early.
  4. Brush with honey and mustard for final 20 minutes.
  5. Rest 20 minutes.