Ninja Woodfire Smoked Christmas Ham

The Ninja Woodfire Smoked Christmas Ham brings rich, authentic wood‑smoked flavour to the festive table with minimal effort and maximum impact. Prepared in a versatile Ninja Woodfire outdoor grill, this Christmas ham develops a beautifully caramelised glaze, tender slices and a subtle smokiness that enhances every traditional side dish.

Using real wood pellets and precise temperature control, the Ninja Woodfire system ensures even cooking and consistent results, whether reheating a pre‑cooked ham or finishing a home‑cured joint. The result is a juicy, flavour‑packed centrepiece that suits both classic and modern Christmas menus.

Key benefits of a Ninja Woodfire Smoked Christmas Ham:

• Deep, natural smoke flavour without complex barbecue techniques
• Crisp, golden glaze ideal for honey, maple or spiced finishes
• Reliable temperature control for perfectly cooked, succulent ham
• Outdoor cooking that frees up valuable oven space on Christmas Day

From intimate family gatherings to large festive celebrations, a Ninja Woodfire Smoked Christmas Ham delivers impressive presentation, unforgettable flavour and the comforting aroma of real wood smoke, making it a standout highlight of any holiday feast.

Servings 6-8

Cooking Pellets

Apple Pellets   Click To Purchase 

Hickory Pellets Click To Purchse

Directions

1. Prep & pre-cook the ham


1. Place the gammon in a large pot, cover with cold water.
2. Add onion, bay leaves, cloves, cinnamon stick, and peppercorns.
3. Bring to a boil, then simmer for 1½ hours (or 20 min per 500 g).
4. Remove and allow to cool slightly. Pat dry.

2. Preheat your Ninja Woodfire Oven

• Set to Smoker function.
• Add Applewood or Hickory pellets.
• Preheat to 120°C (250°F).

3. Score and glaze

1. Use a sharp knife to score the fat in a diamond pattern.
2. Stud each diamond with a clove.
3. Brush on a generous layer of the glaze.

4. Smoke the ham

• Place the ham on the grill plate.
• Close door and smoke for 1½–2 hours, brushing with more glaze every 30 minutes.
• Internal temp should reach 70°C (160°F).

5. Caramelise the glaze

• When nearly done, switch to Grill or Roast function at 200°C (390°F) for 10–15 minutes to bubble and caramelise the glaze.

6. Rest & serve

• Let rest 15 minutes before carving.
• Slice thickly and serve warm or cold with roast potatoes, spiced red cabbage, or in Christmas sandwiches.

🌟 Optional Twist Ideas:

• Maple & Mustard: swap honey for maple syrup.
• Citrus Glaze: add orange zest and juice instead of vinegar.
• Sticky Cola Ham: replace some glaze liquid with cola for a rich, caramel flavour.

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