Method:

Combine honey and English mustard together and brush half as an even coat all over the gammon and reserve the other half for later.

Combine all seasonings together a sprinkle an even layer all over the gammon.

Set Smoker to 110C and once up to temperature set the smoke on. We used Cherry bisquettes but you can choose whichever Bradley Flavour Bisquettes you wish.

Add the gammon to the smoker with a tray on the rack below to catch any drippings and juices and smoke for 3-4 hours.

After this time has passed you can turn the smoke off, use the rest of the honey and mustard mixture as a final glaze and continue to cook for another 1-2 hours until an internal temperature of 75C is reached.

Note: if you are more sensitive to salt, you may wish to soak the gammon joint in water for approx 10 hours to reduce the saltines.