Smoked Gammon

Ingredients

Dry Rub

• 2 tbsp English mustard/American Mustard
• 1 tbsp smoked paprika
• 2 tbsp soft brown sugar
• 1 tbsp garlic powder
• 2 tsp sea salt
• 1 tsp dried sage
• 1 tsp dried thyme

Meat

• 4lb Unsmoked Gammon Joint

Glaze

• 3 tbsp Honey
• 1 tbsp Whiskey

Method

1. Cut off any skin then cover the meat with mustard, then rub the dry rub into the gammon all over.
2. Get your BBQ/Smoker to 120C and get set up with your choice of wood and coal.
3. Smoke the gammon for 3 hours
4. Combine the glaze in a saucepan and cook until combined then glaze over the gammon. Place back in for another hour on the smoker
5. Your temperature should read 63 Celcius. Take off and allow to rest. While the gammon is resting it should increase internal temperature to 70 degrees