What to add to your trolley:
For the oven or the Weber
- 1.8 – 2.5 kg smoked Gammon (rind on)
- 1 Onion, quartered
- 2 Bay leaves
- 6 – 8 whole Peppercorns
- 4 whole Cloves
- Water (or half water, half apple juice) to cover for pre-cooking (removes excess salt)
Honey-Mustard Glaze
- ½ cup Raw Honey
- 3 tbsp Dijon or wholegrain mustard
- 2 tbsp Apple cider vinegar or orange juice
- 1 tbsp Extra virgin olive oil
- ½ tsp Smoked Paprika (optional, for colour)
- Pinch of Salt & Black Pepper
How to Prepare the Deliciousness:
Pre-cook the Gammon (Same for both methods):
Place gammon in a large pot, cover with water (or water + apple juice). Add onion, bay leaves, peppercorns, cloves.
Bring to a boil, then simmer gently 1 – 1½ hours (about 30–35 min per kg) with a lid half on. Remove from liquid and cool slightly.
Peel off the thick rind, leaving a layer of fat. Score the fat in a diamond pattern.
Mix all glaze ingredients together.
Weber:
1. Arrange charcoal on the sides for indirect cooking, leaving the center open. Aim for a temperature of about 180 – 190 °C (medium heat). Place a drip tray with a little water in the middle.
2. Brush the gammon generously with the honey-mustard glaze. Place it on the grid above the drip tray (not over direct coals). Close the lid, vents open.
3. Cook for 35 – 45 minutes, turning the grid or the gammon halfway if needed for even colour. Baste with more glaze every 10 – 15 minutes.
4. The outside should be deep golden and sticky. If you have a meat thermometer, aim for ±68 – 70 °C internal. Rest for 10 – 15 minutes, loosely covered with foil, before slicing.
Oven:
1. Preheat the oven to 190 °C (fan 170 °C).
Place gammon in a roasting pan, fat side up. Brush all over with glaze. Pour a little of the pre-cooking liquid or water (about ½ cup) into the bottom of the pan to stop burning.
2. Roast for 35 – 45 minutes, basting with extra glaze every 10 – 15 minutes. If browning too quickly, tent loosely with foil for part of the time.
3. Gammon should be glossy, caramelised and sticky. Internal temperature again around 68 – 70 °C if checked. Rest 10 – 15 minutes before slicing.
Serve alongside:
- Mediterranean Veg Bake with Feta & Olive Oil
- Broccoli, Cauliflower & Sweet Corn Summer Salad
- Sourdough bread
Honey-mustard glazed gammon with a rainbow of Mediterranean veg and a fresh Broccoli, Cauliflower & Sweet Corn Summer Salad — sunshine on a Christmas plate.
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