Glazed BBQ Gammon

ingredients

•    600g gammon joint

•    cold water, to cover (first batch discarded, second batch kept as stock)

•    whole cloves, a few, plus extra for studding

•    2 tbsp honey, plus a little extra for drizzling

•    2 bay leaves

•    ¼ onion

•    1 clove garlic

•    2 carrots, roughly chopped

•    Maple Smoked Pineapple Vinegar (MSPV), for spraying

method

•    place the gammon in a pan and cover with cold water. bring to the boil, then discard the water

•    return the gammon to the pan and cover with fresh cold water. place the carrots in first so the gammon sits on top of them, then add the onion, garlic, bay leaves, a clove and the honey

•    bring to a gentle boil and cook for around 1 hour 20 minutes — roughly 1 hour per 500g

•    leave the gammon to cool slightly in the poaching liquid, as this keeps it moist and tender

•    carefully remove the string. score the fat, being careful not to cut too deep into the meat. stud with cloves and drizzle with a little more honey

•    spray all over with MSPV. set onto the BBQ with the charcoal banked to one side for indirect heat

•    let rest for 20 to 30 minutes, then slice and serve with a few more sprays of vinegar

chef's notes

•    don't tip out the poaching liquid after the second boil — it makes a genuinely good ham stock. keep it for reheating leftover gammon, or as the base for a frozen pea soup