Gammon joint.

[Icefever]

We did a gammon on Sunday,  we did it from raw,  not knowing if this was correct??.  When Mrs Ice checked it,  it still needed some time to finish, so it was popped in the kitchen oven to finish it off.

but we would feel better if it had been done in the smoker. 

Should we have pre-cooked or cooked the joint then followed up by putting it in the smoker for a couple of hours??

Ice

[Justin]

I believe smoke is best first part of cook and it will part that Smokey flavour better. But more knowledgable people than me on this section

[Smokin Monkey]

I have finished cooks off in the oven. Its not a big issue.

[Justin]

Finishing off in oven is cool. There are no rules.

Edited July 10, 2018 by Justin
Typo

[Wade]

10 hours ago, Icefever said:

We did a gammon on Sunday,  we did it from raw,  not knowing if this was correct??.  When Mrs Ice checked it,  it still needed some time to finish, so it was popped in the kitchen oven to finish it off.

but we would feel better if it had been done in the smoker. 

Should we have pre-cooked or cooked the joint then followed up by putting it in the smoker for a couple of hours??

Ice

You can treat your smoker as just another source of heat - just like your kitchen oven. The only difference is that the kitchen oven does not (usually) also produce smoke. When the internal temperature of your smoker is, say, 170 C then it will cook in the same way as your kitchen oven set to 170 C. You just need to ensure that the centre of the meat has reached the required temperature at the end of the cooking period. Although the safe minimum internal temperature for pork is 62 C I find that joints like gammon are best taken up to around 74 C.

There are lots of different ways to cook gammon. Some poach in, say,  cider and then finish off with an oven roast. Others just roast the joint from the beginning. When roasting the joint this can safely be done in the smoker for the whole time - though joints like this are best hot smoked using indirect heat (150-180 C) rather than low-and-slow. Keep your eye on the thermometer probe that is in the meat - regardless of where you cook it, once it has reached temperature it is cooked.

As @Justin and @Smokin Monkey have said, you can mix and match and finish it off in the oven if you want. Once the meat has been foiled it is not going to gain any additional benefit from being in the smoker.

[Icefever]

11 minutes ago, Wade said:

You can treat your smoker as just another source of heat - just like your kitchen oven. The only difference is that the kitchen oven does not (usually) also produce smoke. When the internal temperature of your smoker is, say, 170 C then it will cook in the same way as your kitchen oven set to 170 C. You just need to ensure that the centre of the meat has reached the required temperature at the end of the cooking period. Although the safe minimum internal temperature for pork is 62 C I find that joints like gammon are best taken up to around 74 C.

There are lots of different ways to cook gammon. Some poach in, say,  cider and then finish off with an oven roast. Others just roast the joint from the beginning. When roasting the joint this can safely be done in the smoker for the whole time - though joints like this are best hot smoked using indirect heat (150-180 C) rather than low-and-slow. Keep your eye on the thermometer probe that is in the meat - regardless of where you cook it, once it has reached temperature it is cooked.

As @Justin and @Smokin Monkey have said, you can mix and match and finish it off in the oven if you want. Once the meat has been foiled it is not going to gain any additional benefit from being in the smoker.

Cheers everyone..its strange on Sunday as the meat thermometer said 73c in the middle...just for us to find it not finished. 

We've been talking it through and we think what we'll do at billing will be smoke for up to 2/3 hours then wrap in foil until it hits 74c...  

Ice.

[Wade]

1 minute ago, Icefever said:

Cheers everyone..its strange on Sunday as the meat thermometer said 73c in the middle...just for us to find it not finished. 

We all like our meat cooked slightly differently. If you have found that 73 C is to "rare" for you then you just need to take it up to 80 C next time 

The good thing about cooking by temperature is that if you always take it to the temperature you know you like then it will be consistent.