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December 16, 2017 #grillguide

Video recipes – GAMMON Joint with Spiced Honey & Mustard glaze.

PREPARATION – 35 Minutes
COOKING TIME – 150 Minutes
METHOD – Indirect


  • 1.5-2 kg Gammon Joint, cross score the fat
  • Salt
  • Pepper

    Spiced Mustard & Honey glaze:
  • 4 tbsp mustard
  • 3 tbsp honey
  • 2tbsp/50g light brown sugar
  • 75ml apple cider vinegar
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp soy sauce
  • 1 tbsp butter


Delicious Gammon Joint roast. Give this show-stopper a try! – Just cross score the top fat layer.

Mustard glaze
  • Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
  • Simmer for about 20 minutes.
  • Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.
At the barbecue:
  • Prepare the barbecue for indirect heat, approx 175°C.
  • Sit the joint on a large foil tray – bast the joint , cover with the bbq lid and leave to cook.
  • Cook for about upto 2.5 hours or until the meat reaches a core temperature up to 75°C, brushing occasionally with the glaze. Take care not to let the barbecue get too hot or the glaze may burn.
  • Remove the joint and allow to rest for 5 to 10 minutes before carving.