(Pre)Smoked Pork Gammon with Cloves

Dive into this succulent smoked pork gammon, glazed with a tantalizing mix of honey and mustard, and studded with aromatic cloves. Boiled first to ensure tenderness, then finished on the Weber grill or in the oven for that perfect caramelized finish. Ideal for BBQ masters and braai enthusiasts craving a 5-star, flame-kissed masterpiece that transforms any gathering into a flavourful feast.

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.

Notes

Add a braai twist by finishing on the Weber for extra smokiness. Cover with foil if glaze darkens too fast. Store leftovers in the fridge up to 5 days or freeze for 3 months. This method from boiling to glazing guarantees tenderness, with cloves adding spicy depth to the sweet-tangy glaze. Drawing from classic BBQ and braai traditions, it's a high-scoring dish in flavor and simplicity.

Course: Dinner, Lunch, Main Course

Cuisine: British

Keyword: aromatic clove studded ham, BBQ gammon with cloves, braai ham ideas, caramelized pork joint, easy boiled gammon, festive outdoor feasts, Weber grilled pork