Honey and Mustard BBQ Gammon

Honey and Mustard BBQ Gammon

Smokey BBQ Gammon cooked in a honey and mustard glaze

5 from 5 votes

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Course: Main Course

Cuisine: British

Keyword: bbq, bbq gammon, gammon, glaze, grill, honey, jack daniels, meat, smoker

Prep Time: 20

Cook Time: 2 30

Total Time: 2 50

Servings: people

Calories: 304kcal

Author: Martin (Dad What Cooks)

Equipment

1 Weber MasterTouch BBQ

Ingredients

1 Kg Gammon joint
1 teaspoon Onion granules or onion powder
1.5 teaspoon Mustard powder
2 tablespoon Brown sugar
1 teaspoon All spice berries
10 - 20 individual Cloves
1 tablespoon Honey or Glaze

Instructions

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.
1 Kg Gammon joint
In your pestle and mortar take the mustard powder, onion granules, sugar and all spice berries and grind up until you have a smooth powder ready to rub in.
1 tsp Onion granules, 1.5 tsp Mustard powder, 2 tbsp Brown sugar, 1 tsp All spice berries
Cover the gammon joint in honey or the glaze. My preferred glaze are the Jack Daniels BBQ glazes which offer smoky flavour even before being cooked.
1 tbsp Honey or Glaze
Rub over all the dried rub mix and then once ready, pop in the cloves for added flavour and design before putting in to cook.
10 - 20 individual Cloves
Cooking times will vary from size of meat to heat of grill however the aim is to get the internal temperature of the meat to 70℃ for a period of 2 minutes while measuring. This will take around 2 to 2.5 hours on a slow smoke cook at 140 ℃ for a joint around 1kg.

Notes

Cloves are optional. They add a Christmas-style aroma and the studded look people associate with a glazed ham, but the recipe works without them if you don't have any in.

Cook to temperature, not time. Smoker temperature, weather, and lid-opening all affect timing. Pull the joint when it hits 70°C internal in the thickest part, not when the clock says you're done.

Rest before carving. At least 20 minutes covered with foil. The internal temperature will climb a degree or two and the juices will redistribute, which is the difference between a clean slice and a wet board.

Make ahead. This works as a cold cut as well as hot. Smoke it the day before, rest, then refrigerate uncovered overnight to firm up the glaze for cleaner slicing.

Nutrition