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
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
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/
