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
- Cut off any skin then cover the meat with mustard, then rub the dry rub into the gammon all over.
- Get your BBQ/Smoker to 120C and get set up with your choice of wood and coal.
- Smoke the gammon for 3 hours
- Combine the glaze in a saucepan and cook until combined then glaze over the gammon. Place back in for another hour on the smoker
- 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