Sweet, smoky and sticky gammon glazed with honey and mustard; perfect as a Christmas centrepiece or Boxing Day cold cuts.
Serving Suggestions
Warm cranberry sauce
Maple carrots
Roast potatoes
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For perfect timing, use our Smoker Time Calculator to avoid overcooking.
2.50 kg Unsmoked Gammon Joint (Raw)
3 tbsp Honey
3 tbsp Brown Sugar
2 tbsp English Mustard
1 tbsp Butter
4 cloves Cloves
Zest & Juice 1 Orange
1
Simmer gammon for 1 hour to soften.
2
Preheat BBQ to 160°C indirect.
3
Score the fat and stud with cloves.
4
Mix honey, sugar, mustard and orange.
5
Brush glaze over gammon.
6
Add cherrywood to the BBQ.
7
Cook for 1.5–2 hours or until internal temp reaches 68–70°C.
8
Glaze again during the final 20 minutes.
9
Rest 20 minutes before slicing.
Notes
The longer you rest gammon, the juicier it becomes.
Ingredients
2.50 kg Unsmoked Gammon Joint (Raw)
3 tbsp Honey
3 tbsp Brown Sugar
2 tbsp English Mustard
1 tbsp Butter
4 cloves Cloves
Zest & Juice 1 Orange