Honey Cherrywood Glazed Gammon (Smoker-Friendly UK Guide)

A proper centrepiece joint that’s ridiculously simple but tastes like you’ve spent all day on it. This honey cherrywood glazed gammon hits that perfect balance — sweet, smoky, and sticky on the outside, juicy on the inside. Ideal for Sunday roasts, Christmas, or just showing off the smoker.

If you’re new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.

For accurate timing, use our Smoker Time Calculator to plan your cook.

Prep Time

15 mins

Cook Time (hours)

6hrs

Cook Time (minutes)

Servings

6-10

'); printWindow.document.close(); setTimeout(function() { printWindow.focus(); printWindow.print(); printWindow.close(); }, 1000); }

Cuisine:

British

Course:

Main

Difficulty:

Easy

Keyword:

Gammon, Ham, Honey-Glaze

Author:

Kitchen Sizzlers

Cooking Temp

120

Ingredients

1.5–2.5kg gammon joint (unsmoked or lightly smoked)
2 tbsp English mustard
3 tbsp honey
2 tbsp brown sugar
1 tsp black pepper
1 tsp paprika
Optional: cloves for studding
Cherry wood chips/chunks (essential for flavour)

Chef’s Notes

Cherry wood is key — gives a subtle sweet smoke that works perfectly with honey

Don’t rush the glaze stage — this is where the magic happens

For Christmas-style finish, stud with cloves before cooking

Leftovers make incredible sandwiches

Equipment Used

Digital Thermometer

Electric Smoker

Method

1. Prep the gammon

Pat the gammon dry. If it’s very salty, soak in water for 1–2 hours first, then dry.

2. Apply base layer

Rub the joint with mustard — this acts as your binder.

3. Season

Mix pepper, paprika, and a little brown sugar. Coat the gammon evenly.

4. Preheat smoker

Set your smoker to 120°C and add cherry wood.

5. Start smoking

Place the gammon directly on the rack (fat side up if possible).

6. First stage cook

Smoke until internal temp hits 60–65°C (around 2–3 hours).

7. Glaze & wrap

Mix honey + brown sugar. Brush generously over the gammon.

Wrap loosely in foil or place in a tray.

8. Finish cooking

Continue cooking until internal temp reaches:
👉 70°C minimum (safe)
👉 75°C+ for pull-apart texture

9. Final glaze (optional but recommended)

Unwrap for last 20–30 mins and glaze again for that sticky finish.

10. Rest

Rest for at least 20–30 minutes before slicing.

Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:

kitchensizzlers.com/bbq-smoker-time-calculator/

Quick smoker timings. Perfect for weekend beginners

Cooking for a crowd? Calculate exact meat yields easily

Never serve dry chicken again, brine like a pro

Sale

Heavy Duty BBQ Butcher Paper

Heavy Duty BBQ Butcher Paper

Get The Essentials Sorted

50kg Digital Catering Scales

50kg Digital Catering Scales

Sale

Smart Wireless Meat Thermometer

Smart Wireless Meat Thermometer