Recipe for Smoked Rotisserie Gammon, Roast Squash and Grilled Kalettes

By: Genevieve Taylor
Prep Time
10 min
Cook Time
90 min

Recipe for Smoked Rotisserie Gammon, Roast Squash and Grilled Kalettes






1.5-1.7 kg.

unsmoked gammon(ham)

1 kg

butternut squash, peeled & cut into 2cm cubes

5 tbsp.

olive oil

3 cloves


2-3 sprigs


200 mL

apple juice

75 mL

bourbon or other whiskey (optional)


flower sprouts (Kalettes)

mustard to serve

salt and freshly ground black pepper

  1. Using a sharp knife, remove the rind off the gammon, and score the layer of fat in a diamond pattern. This helps the fat to render and melt as it cooks and basting it as it turns on the rotisserie.

  2. Carefully insert the rotisserie rod through the meat, secure with the forks, and place onto the barbecue. Turn the rotisserie burner on high and start the motor.

  3. To add a hit of smokey flavour to the gammon, add a wood chunk to one of the sear plates away from the gammon and light the burner underneath. The wood will catch and start smoldering to create smoke.

  4. Close the lid and leave to cook and smoke for 45 minutes.

  5. Tip the squash into an old roasting tin and drizzle generously with olive oil. Tuck in the rosemary and whole garlic cloves and season well with salt and pepper, tossing to mix. Set the tin directly underneath the gammon and light the burner under the tin, setting it to a low flame.

  6. Mix the apple juice and bourbon (if using) in a spray bottle and shake to mix, then liberally spray the gammon as it turns.

  7. Pop another chunk of wood on the sear p to keep the smoke levels topped up then shut the lid again. Leave to cook for another 45-55 minutes, checking once or twice to stir the squash and spray a little more apple mix onto the meat. Use a meat probe to check the temperature of the gammon - taking care not to touch the rotisserie spike - it should read 70°C. Once the gammon is cooked, wrap well in foil and allow to rest. Remove the squash and cover with foil to keep warm.

  8. Fire up the burners to high, setting a griddle on top of the cooking grids to heat up. Halve the flower sprouts through the stem and once the griddle is hot, tip them on and drizzle over a generous glug of olive oil and a grind of salt and pepper. Toss well and stir fry for a few minutes until they are charred at the edges.

  9. Slice the gammon into thick slices and serve with the squash and sprouts, adding a generous dollop of mustard if you wish.

Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books. Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat.

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