Easy BBQ Gammon with Sweet Honey Mustard Glaze | Perfect Every Time! 🔥🍖

gammon joint

🥗Healthier: turkey ham

💰Cheaper: pork shoulder

Turkey ham is leaner, while pork shoulder is more affordable.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain offers a similar flavor with added texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: regular vinegar

White wine vinegar can provide a similar acidity.

Start with a 5.6 kg unsmoked gam joint from Costco, removing the netting.

Use a paper towel to remove any slime from the gam joint.

Cook the gam joint at 150°C to avoid drying it out, removing the skin completely while leaving as much fat as possible.

Smother the joint in yellow American mustard to help the barbecue rub stick.

Apply a light covering of homemade barbecue rub over the gam joint.

Place the gam joint on a Traeger pellet smoker (or any lid barbecue) set to 150°C.

Add the pork skin to a metal tray to render the fat down while the gam cooks.

Insert a meat thermometer to monitor the internal temperature of the gam joint.

In a medium saucepan, combine 1 cup of cider, 1 cup of dark brown soft sugar, 1/4 cup of apple cider vinegar, 1 cup of clear honey, and 1/2 cup of whole grain mustard.

Add 2 spoonfuls of minced garlic to the mixture and stir until combined.

Heat the saucepan on high until the mixture starts to simmer, then reduce to medium heat.

Add 1 tablespoon of butter to the glaze and stir until melted.

If a thicker glaze is desired, mix corn flour with cold water and stir it into the hot glaze until thickened.

Once the gam joint reaches an internal temperature of at least 60°C, remove it from the smoker.

Pour the rendered fat from the pork skin over the gam joint for added flavor and moisture.

Pour the glaze over the gam joint, ensuring it is fully covered.

Close the lid of the smoker for about 20 minutes to let the glaze set.

Check that the internal temperature of the gam joint is at least 63°C before removing it from the smoker.

Let the gam joint rest under foil for about 20 minutes before slicing.

Slice the gam joint into thin slices, about half a centimeter thick.

Serve with the glaze and any juices collected in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens