Rotisserie Gammon Ham with Mustard Honey Glaze

1 Boneless gammon joint (approx 1.5-2kg)

3 Tablespoons of honey

2 Tablespoons of Dijon or English mustard

1 Tablespoon of wholegrain mustard

Whole cloves, for studding

Set up the EGG for indirect rotisserie cooking and preheat to 150-160˚C.

Score the fat in a diamond pattern and stud with cloves if using.

Mix the honey, Dijon and wholegrain mustard together to make the glaze.

Load the gammon onto the spit and cook low and slow until the internal temperature reaches 68-70˚C.

In the final 20-30 minutes, brush generously with the mustard honey glaze every so often to build a sticky, caramelised crust, keeping an eye it doesn’t catch and burn.

Rest for 15 minutes before carving.