Basic grill BBQ: For simple straightforward cooking, this style of barbecue – which comes without a hood or air vents – will do a good job. However, you have to stay by it, learn how to use barbecue coals to create various heat zones around the grill, and regularly turn and move the food for even and safe cooking Remember the area beneath and around your barbecue may become hot and remain so for some time after use.

Every 15-20 minutes return to the BBQ and dab another coat of glaze on the ham. Each time you do this you will notice the appearance darken because of the sugars in the glaze caramelising. Whole aubergine: We recorded how long it took to grill whole aubergines until soft all over and the skin was blisteredIn adverse weather the bag may not catch easily and re-lighting may be required until lit effectively. After about 10 mins separate the coals. If your charcoal appears to extinguish or smoke heavily before it is ready for cooking, try agitating or re-lighting with a long match or taper but be careful of flare up. Smoking charcoal imparts the distinct barbecue flavour. Shelter from wind if necessary. Occasionally during the cooking period, carefully agitate the charcoal to maintain heat if necessary. If the barbecue has vents, close them: This will cut off the oxygen supply to the coals, so they start to cool down. You'll want to let the coals cool for several hours before attempting to take them out. Cut the rind off the gammon while leaving as much fat as possible and using a sharp knife score the fat on the diagonal to create the classic diamond pattern.

Never attempt to light charcoal with petrol, methylated spirits or any flammable liquid not specifically designed for this purpose.Put the maple syrup, mustard, marmalade, sugar and orange juice and zest in a small saucepan and bring up to the boil over a medium heat. Simmer for 10 minutes then cool. If cooking on a gas BBQ it’s important to have the smoking pouch / box producing smoke before the gammon is placed inside the BBQ.

Number of cooking grills: Using inserts or shelves to move food away from the main heat (known as indirect cooking) is for more delicate dishes. The closing of the hood helps the food to cook evenly without too much fuss so lessens all the turning and moving, and means you are free to socialise Place the ham on the cooking grate in the area of roasting / indirect heat and scatter the drained wood chips directly on the coals. Adjustable air vents: These will feed your coals with air and allow you to change the cooking temperature beneath a cooking hood. Heat thermometers: Not a standard feature on many models, but particularly handy if you're cooking meat joints and wanting to reliably achieve the same cooking results over and over.

Soak the coals: To make sure the coals are extinguished, you can also pour water over them – be sure to use lots of water so you've completely saturated them. White burger buns: Popping these on the grill is an easy way to warm and toast them with defined grill lines Place a foil drip tray beneath the cooking grate where the gammon will go and fill 3/4’s with boiling water. This will add steam to the BBQ as the ham cooks and maintain a wonderfully succulent ham! Never use indoors or in confined spaces (for example tents) or as a source of heat. Carbon Monoxide poisoning can result from burning charcoal in areas with poor ventilation, even when extinguished.