Smoked BBQ Gammon in Honey & Mustard

Gammon is sometimes a very underrated dish and is often thought of as that dish with EITHER pineapple or egg which you get from a carvery. How wrong you can be, and how much more you can add to it by spending a bit of time with preperation, and making it your own.

To get the best out of a gammon I certainly recommend giving the meat a 24 hour soak in cold water. This removes all the salt from the joint and takes away that thirst you will normally get after eating it.

Ingredients

1 gammon joint (size varies depending on numbers for serving.
1 1/2 tsp mustard powder
1 tsp. onion granuals
2 tbsp brown sugar
1 tsp All spice berries
Cloves
Honey or glaze – enough to cover the joint

Method

Once your gammon has been soaking over night for at least 12 hours, dry it down with a bit of kitchen roll and set aside.

In your pestle and mortar take the mustard power, onion granuals, sugar and all spice berries and grind up until you have a smooth powder ready to rub in.

Cover the gammon joint in honey or the glaze. My preferred glaze are the Jack Daniels BBQ glazes which offer smokey flavour even before being cooked.

Once ready, pop in the cloves for added flavour and design before putting in to cook.

Cooking times will vary from size of meat to heat of grill however the aim is to get the internal temparture of the meat to 65 degrees celcius. This will take around 2 to 2.5 hours on a slow smoke cook at 140 degrees celcius for a joint around 1kg.

One of the best ways to check how your BBQ meat is cooking is to use a probe which can alert you when it is at temperature. My personal favourite is the Inkbird IBT-4XS Probe which links to my phone and alerts me when the cooking is done.