Unleash smoky perfection with this honey-mustard glazed gammon, studded with cloves for ultimate BBQ bliss. Boil then grill for tender, flame-kissed heaven!
Hey, fire-wielding foodies and braai warriors! Ever dreamed of a dish that sets your senses ablaze with smoky seduction? Well, buckle up because this smoked pork gammon with cloves is your ticket to flavor fireworks. Picture juicy pork, bathed in a luscious honey-mustard glaze that caramelizes under flames, punctuated by aromatic cloves for that irresistible zing. Whether you’re dominating the Weber for a sun-soaked braai bash or cozying up with an oven roast, this recipe turns ordinary meals into legendary feasts that’ll have everyone begging for seconds.
First things first, let’s dive into why this gammon gem is a total game-changer. Inspired by mouthwatering masterpieces from sites like BBC Good Food’s sticky glazes, My Morning Mocha’s festive classics, and Grillin With Dad’s smoky twists – plus gems from Allrecipes, Striped Spatula, The Kitchn, and over a dozen more like Dish ‘n’ the Kitchen, Dad What Cooks, and The Pig Site – we’ve crafted a version that’s all about that 5-star fire-kissed magic. After poring over 20+ top recipe hubs (think slow-cooker hacks from Facebook groups to bourbon-infused delights on food blogs), one truth shines bright: boiling first tames the salt, locks in tenderness, and preps for epic glazing. However, the real thrill? That transition to grilling or baking, where honey meets mustard in a sticky symphony, amplified by cloves for spicy depth.
Moreover, versatility is this recipe’s secret weapon. Kick off by simmering your 2kg smoked gammon with onions, carrots, and spices – it’s like a flavor spa for your meat, ensuring it’s succulent and ready to shine. Then, whip up the glaze: runny honey, tangy Dijon mustard, and a dash of brown sugar for caramel crunch. Score the fat, stud with cloves like little flavor bombs, and baste away on the Weber for authentic braai smokiness or in the oven for foolproof ease. In addition, pro tips from the pros? Soak overnight if salty, cover if glazing too fast, and let it rest for peak juiciness.
But wait, there’s more – this isn’t just dinner; it’s a culinary adventure! Leftovers transform into killer sandwiches, hearty soups from the stock, or salad toppers for lighter bites. Pair it with roasted veggies, creamy mash, or zesty slaw to cut the richness. For health tweaks, dial down sugar or amp up mustard for a bolder kick. And hey, if you’re chasing that outdoor vibe, channel Hairy Bikers’ roasts or GreedyPanda’s innovations for endless twists.
(Pre)Smoked Pork Gammon with Cloves
Equipment
- 1 Large Pot Big enough to cover the joint of ham with water
Ingredients
Pre boiling preparation: Soak the smoked gammon joint in water to get rid of excess salt. Discard and replace the water with fresh water before boiling.
For Boiling the Gammon:
- 2 kg smoked pork gammon joint
- 1 large onion quartered
- 2 carrots roughly chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
For the Glaze and Studding:
- Whole cloves about 20-30 for studding
- 4 tablespoons runny honey
- 3 tablespoons Dijon mustard or wholegrain for added texture
- 1 tablespoon brown sugar optional, for enhanced caramelization
Instructions
- Place the 2 kg smoked pork gammon joint in a large pot and cover with cold water. Add the quartered onion, chopped carrots, bay leaves, and black peppercorns to infuse subtle flavors during the boiling process.
- Bring the water to a boil over high heat. Once boiling, reduce to a simmer, cover, and cook for about 2 hours (roughly 20 minutes per 500g plus an extra 20 minutes). This ensures the meat is tender and any excess salt is reduced.
- Prepare the glaze by mixing honey, mustard, and optional brown sugar in a small bowl until smooth. Set aside.
- Remove the gammon from the pot after boiling, let it cool for 10-15 minutes. Reserve the liquid for stock if desired.
- Preheat your oven to 180°C (350°F) or set up your Weber/Oven grill for indirect medium heat (around 180°C).
- Remove the rind with a sharp knife, leaving a thin fat layer. Score the fat in a diamond pattern without cutting into the meat.
- Stud each diamond center with a whole clove for classic aroma and presentation.
- Brush half the honey-mustard glaze over the scored fat.
- Place in a foil-lined roasting tin (oven) or on the grill grate (Weber, indirect heat). Roast or grill for 20-30 minutes, basting with remaining glaze halfway through for a sticky, caramelized crust.
- Remove from heat, rest for 15-20 minutes, then carve into thick slices. Serve hot with sides or chill for sandwiches.