SMOKED HONEY AND MUSTARD GLAZED GAMMON
- 2 kg gammon
- dry rub spice
- Glaze:
- 2 tablespoons mustard
- 150 – 200 ml Appletiser
- 2 tablespoons honey
- 150 ml apple cider vinegar
- 1 tablespoon chutney or orange marmalade
- 3 tablespoons brown sugar
Rub the gammon with your favourite dry rub.
Put on Weber on medium coals for two hours.
Glaze:
Bring to slow boil and stir until all combined and reduce to thicken.
Cut of tough outer skin of the gammon and cross cut fat.
Put back on the Weber and baste with honey and mustard glaze for next hour until golden brown.
Recipe and photo: Coetzee Neethling
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