7 Lekker Smoked Gammon Recipes for Your Braai (2025)

Forget oven-roasting. Taking a gammon to your smoker or kettle braai unlocks an incredible, smoky flavour you simply can’t achieve indoors. It’s the perfect centrepiece for a festive meal, a big rugby weekend, or any day you feel like treating the family to something special. Too often, gammon is seen as a complicated, once-a-year dish, but cooking it over coals is surprisingly straightforward and delivers deeply satisfying results. This guide moves beyond the basics to give you seven tried-and-tested smoked gammon recipes that will make you a legend around the fire.

We’ve organised each recipe with clear instructions tailored for South African braaiers. You’ll find everything from a classic honey glaze to a surprising coffee rub, ensuring there’s a flavour profile for every occasion. To truly get a lekker taste, understanding and choosing the best BBQ rubs for pork is a key step that sets the stage for a memorable meal. In this article, we cover everything you need to know, from selecting the right wood for smoking to nailing that perfect internal temperature for juicy, tender meat every time. Let’s get smoking.

1. Classic Smoked Gammon with Honey Glaze

A cornerstone of festive South African feasts, the classic smoked gammon with a honey glaze is a recipe revered for its perfect balance of savoury, smoky, and sweet flavours. This method involves a slow, hot smoke that renders the fat and infuses the meat with a deep, aromatic character, followed by the application of a sticky, caramelised glaze at the end. It’s a showstopper at Christmas lunch or an Easter gathering and a popular choice for its crowd-pleasing appeal.

This particular approach to smoked gammon recipes is all about patience and timing. The low and slow cooking process ensures the joint becomes incredibly tender and juicy, while the final blast of heat with the glaze creates that irresistible, glossy crust.

Key Technique & Implementation

The core of this recipe lies in a two-stage cooking process. First, the gammon joint is smoked at a consistent low temperature, and second, it’s glazed during the final phase of cooking.

• Initial Smoke: Set up your braai for indirect cooking, aiming for a stable temperature of 110°C. Place the gammon on the cooler side and let it smoke for 3-4 hours, or until the internal temperature reaches approximately 65°C.
• Glazing: For the final 30 minutes, you’ll apply the glaze. A classic mixture combines equal parts honey, brown sugar, and a tangy wholegrain mustard. Brush this liberally over the scored fat every 10 minutes until a rich, caramelised crust forms and the internal temperature hits 71-74°C.

Actionable Tips for a Perfect Finish

• Score the Fat: Before smoking, use a sharp knife to score the fat layer in a diamond pattern, cutting about half a centimetre deep. This allows the smoke to penetrate better and helps the glaze seep into every crevice. I find this also helps the fat render out more evenly.
• Choose Your Wood: The choice of wood significantly impacts the flavour. For gammon, milder fruit woods like apple or cherry are excellent choices as they impart a subtle sweetness that complements the pork and the honey glaze without overpowering them.
• Glaze Timing is Critical: Only apply the glaze during the final 20-30 minutes of cooking. Honey and sugar burn easily, and applying it too soon will result in a bitter, blackened crust instead of a sweet, sticky one.
• Rest is Best: Once removed from the braai, let the gammon rest, tented loosely with foil, for at least 15-20 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, ensuring a moist and tender result.

2. Maple Bourbon Smoked Gammon

Bringing an American BBQ-inspired twist to a local favourite, the Maple Bourbon Smoked Gammon is a rich and decadent recipe perfect for those who enjoy a complex flavour profile. This method combines the deep sweetness of maple syrup with the warm, oaky notes of bourbon whiskey, creating a glaze that is both sophisticated and incredibly delicious. The process starts with a flavourful dry rub, followed by a low and slow smoke, and is finished with a glaze that becomes a glossy, irresistible crust.

This particular approach to smoked gammon recipes is a standout at celebratory dinners. It transforms the humble gammon into a truly gourmet centrepiece, balancing the salty cure of the pork with layers of smoky sweetness and a subtle boozy kick.

Key Technique & Implementation

This recipe’s success hinges on building layers of flavour through a dry rub, a slow smoke, and a carefully reduced glaze. The combination of spices, smoke, and the final sticky coating works in perfect harmony.

• Dry Rub & Smoke: Before smoking, generously coat the gammon with a dry rub of brown sugar, paprika, and black pepper. Set up your braai for indirect heat at 110-120°C. Smoke the gammon until it reaches an internal temperature of about 65°C, which can take 3-4 hours.
• Glaze Reduction & Application: While the gammon smokes, prepare the glaze by gently simmering maple syrup, bourbon, and a touch of Dijon mustard in a saucepan until it thickens slightly. During the last 30 minutes of cooking, brush this glaze over the gammon every 10 minutes until it forms a dark, glossy coating and the internal temperature hits 71-74°C.

Actionable Tips for a Perfect Finish

• Choose Your Bourbon: The quality of the bourbon matters. A good quality, flavourful whiskey will impart its character into the glaze. To infuse a deeper flavour, you might consider using a product like No. 14 Bourbon Whiskey Finished with Pure Vermont Maple Syrup.
• Reduce the Glaze: Don’t skip the step of reducing the glaze separately in a saucepan. This concentrates the flavours and helps it adhere to the gammon far better than a thin, un-reduced mixture would.
• Select the Right Wood: The smoke is a key ingredient here. Bolder woods like hickory or oak pair exceptionally well with the robust flavours of bourbon and maple.
• Monitor Temperature Closely: The high sugar content in the maple glaze means it can burn quickly. Keep a close eye on the gammon during the final glazing stage. A reliable digital meat thermometer is essential for this.

3. Pineapple and Brown Sugar Smoked Gammon

A tropical twist on a traditional favourite, this recipe brings a vibrant, sweet-and-sour flavour profile to the braai. The Pineapple and Brown Sugar Smoked Gammon is studded with cloves and adorned with pineapple rings, creating a visually stunning centrepiece. This method uses a brown sugar rub and a pineapple juice spritz to build layers of caramelised sweetness that perfectly cut through the salty, smoky pork. It is an ideal choice for a summer garden party or any festive occasion.

This particular approach to smoked gammon recipes is fantastic for those who enjoy a more pronounced sweetness in their meat. The acidity of the pineapple helps to tenderise the gammon while its sugars caramelise beautifully under the heat of the braai, creating a delicious, sticky crust.

Key Technique & Implementation

This method focuses on infusing the gammon with tropical flavours throughout the smoking process, using both a dry rub and a wet baste to build a complex taste.

• Preparation: Score the fat in a diamond pattern and press whole cloves into the intersections. Apply a generous rub of brown sugar mixed with a pinch of cinnamon and allspice. Secure fresh pineapple rings to the surface using toothpicks.
• Smoking and Basting: Set up your braai for indirect heat at around 120°C. Place the gammon inside and smoke it, basting every hour with a mixture of pineapple juice and the meat’s own drippings. Cook until the internal temperature reaches 71-74°C.

Actionable Tips for a Perfect Finish

• Use Fresh Pineapple: While canned pineapple is convenient, fresh pineapple contains enzymes (like bromelain) that actively help tenderise the meat. Its natural sugars also provide a superior caramelisation and a more authentic, less syrupy flavour.
• Choose Your Wood: To enhance the tropical notes, use a mild fruit wood. Applewood is an excellent choice as its subtle sweetness complements the pineapple and brown sugar without becoming overpowering.
• Consistent Basting: The key to a moist result is regular basting. I use a simple spray bottle filled with pineapple juice. Spraying or brushing the gammon every hour prevents the exterior from drying out and continuously adds layers of flavour.
• Let it Rest: As with any large joint of meat, a proper rest is essential. Tent the gammon loosely with foil and let it sit for at least 20 minutes before carving. This allows the juices to settle, ensuring every slice is succulent.

4. Coffee and Brown Sugar Crusted Smoked Gammon

For a uniquely bold and modern twist, the coffee and brown sugar crusted smoked gammon is an exceptional choice. This recipe moves away from wet glazes, instead favouring a dry rub that creates a dark, savoury, and slightly sweet “bark” on the outside of the meat. The ground coffee not only adds a deep, roasted flavour but also helps in forming a magnificent crust that locks in moisture during the long, slow smoke.

This approach to smoked gammon recipes is perfect for those who enjoy the robust flavours found in American-style barbecue. The combination of earthy coffee, sweet brown sugar, and smoky paprika results in a complex and deeply satisfying taste profile that pairs brilliantly with the salty gammon. It’s a guaranteed conversation starter at any braai.

Key Technique & Implementation

This method focuses on creating a flavourful crust (or bark) using a dry rub that is applied before the smoking process begins. The low and slow cooking allows the rub to meld with the rendered fat, creating a delicious exterior.

• The Rub: Combine finely ground coffee (not instant), soft brown sugar, smoked paprika, black pepper, and a touch of cayenne for a little warmth. Generously coat the entire surface of the gammon joint, pressing the rub firmly into the meat and scored fat.
• The Smoke: Set up your braai for indirect cooking at a consistent temperature of around 120°C. Place the gammon on the cooler side and let it smoke until the internal temperature reaches 71-74°C. This can take 3-5 hours depending on the size of the joint.

Actionable Tips for a Perfect Finish

• Choose Your Coffee: A medium roast coffee provides the best balance, offering rich flavour without excessive bitterness. Avoid dark roasts, which can become acrid over a long cook.
• Prep in Advance: For the best flavour penetration, apply the rub to the gammon up to 24 hours before you plan to smoke it. Wrap it tightly in cling film and refrigerate. This really helps the flavours get deep into the meat.
• Wood Pairing: The strong flavours of this rub stand up well to more robust smoking woods. Oak or mesquite are excellent choices as their intense smoke complements the coffee and spices beautifully.
• Manage the Bark: The dark colour of the rub means the crust can look “done” before the inside is cooked. If the bark gets too dark for your liking, you can loosely wrap the gammon in foil for the final hour of cooking to protect it from further browning while it comes up to temperature.

5. Traditional British Smoked Gammon with Mustard Glaze

A nod to classic pub fare and holiday feasts, this traditional approach champions a sharp, tangy flavour profile. It uses a classic English mustard and demerara sugar glaze, which creates a deep, savoury crust that beautifully contrasts the sweet, smoky meat. This recipe is a staple during British celebrations and is prized for its robust and comforting character.

This particular one of our smoked gammon recipes is less about overt sweetness and more about a balanced, piquant finish. The sharpness of the mustard cuts through the richness of the pork, making it an excellent centrepiece for a hearty meal, especially when the weather turns cooler. For those looking for more cosy cooking ideas, you can explore these top winter braai recipes for inspiration.

Key Technique & Implementation

The authenticity of this recipe comes from its traditional preparation methods, starting with reducing the gammon’s saltiness and finishing with a simple yet potent glaze.

• Soaking: To ensure a well-balanced flavour, it’s traditional to soak the gammon joint in cold water overnight. This process draws out excess salt from the curing process. Change the water once or twice if you can.
• Smoking & Glazing: After soaking and patting dry, smoke the gammon indirectly at around 120°C until the internal temperature reaches 65°C. For the final 30 minutes, apply a glaze made from English mustard, demerara sugar, and a touch of golden syrup. Brush it on every 10 minutes until the glaze is dark and bubbly and the internal temperature is 71-74°C.

Actionable Tips for a Perfect Finish

• Mustard Matters: For an authentic British taste, use a strong English mustard like Colman’s. Its fiery heat provides the signature kick that defines this recipe.
• Traditional Wood Choice: Mild fruit woods like apple are traditional and work exceptionally well. For a slightly more robust but still classic flavour, beech wood is an excellent alternative that complements the pork without dominating it.
• Don’t Skip the Soak: The overnight soak is a crucial step that distinguishes this method. Forgetting it can lead to an overly salty final product, which no amount of glaze can fix.
• Serving Suggestions: I love serving this gammon hot, carved into thick slices alongside crispy roast potatoes and steamed green beans for a truly authentic meal.

6. Asian-Inspired Smoked Gammon with Soy and Ginger

Moving beyond traditional European flavours, this Asian-inspired smoked gammon introduces a delightful fusion of sweet, salty, and aromatic notes. This recipe uses a marinade of soy sauce, ginger, and five-spice powder to infuse the gammon with umami depth before it even hits the braai. It’s a modern twist that works exceptionally well for home cooks looking to serve something unexpectedly delicious.

This particular approach to smoked gammon recipes is about layering complex flavours. The initial marinade tenderises and seasons the meat, the gentle smoke adds a classic braai character, and the final glaze provides a sweet, glossy finish that ties everything together. It’s a standout dish that pairs beautifully with fresh, vibrant side dishes.

Key Technique & Implementation

The success of this recipe hinges on a careful marination process followed by a classic indirect smoke and a final, flavourful glaze. The key is to balance the salty marinade with a sweet, sticky coating.

• Marination: Submerge the gammon joint in a mixture of soy sauce, rice wine, grated fresh ginger, garlic, and a teaspoon of five-spice powder. Marinate for 4-6 hours, but no longer, as the high salt content in the soy sauce can start to cure the meat further.
• Smoking & Glazing: Set up your braai for indirect heat at around 120°C. Smoke the gammon until it reaches an internal temperature of 65°C. For the final 30 minutes, brush on a glaze made from hoisin sauce, honey, and a touch of sesame oil every 10 minutes until the internal temperature reaches 71-74°C.

Actionable Tips for a Perfect Finish

• Balance the Flavours: The marinade is intensely savoury. Ensure your glaze has enough sweetness from honey or brown sugar to counteract the saltiness of the soy and hoisin sauces, creating a moreish, balanced profile.
• Cherry Wood for Complementary Smoke: Cherry wood is an excellent choice for this recipe. Its mild, slightly fruity smoke complements the Asian spice profile without overpowering the delicate flavours of ginger and five-spice.
• Garnish for Freshness: Once cooked and rested, elevate the presentation and flavour with a fresh garnish. A generous sprinkle of toasted sesame seeds and finely sliced spring onions adds texture and a burst of freshness.
• Don’t Skip the Rest: Like any large joint of meat, a 15-20 minute rest tented under foil is non-negotiable. This allows the juices to settle back into the meat, ensuring every slice is moist and tender.

7. Herb-Crusted Smoked Gammon with Rosemary and Thyme

Shifting away from sweet glazes, this Mediterranean-inspired recipe introduces a savoury, aromatic crust that elevates the gammon. By coating the joint in a paste of fresh rosemary, thyme, garlic, and olive oil, you create a wonderfully fragrant exterior that infuses the meat as it smokes. This method is perfect for those who prefer a less sweet, more herbaceous flavour profile.

This approach to smoked gammon recipes is all about creating a harmonious balance between the smoky pork and the fresh, pungent herbs. The slow smoking process gently cooks the meat while toasting the herb crust, releasing incredible aromas and locking in moisture for a succulent result.

Key Technique & Implementation

The success of this recipe lies in the preparation of the herb paste and its application during a low-temperature smoke. The goal is to infuse flavour without burning the delicate herbs.

• Herb Paste: Finely chop fresh rosemary and thyme and mix them with crushed garlic, a generous amount of olive oil, and coarse salt and black pepper to form a thick, spreadable paste.
• Application & Smoke: Score the fat layer of the gammon and rub the herb paste all over, ensuring it gets into the crevices. Set up your braai for indirect cooking at 120°C and smoke the gammon until it reaches an internal temperature of 71-74°C.

Actionable Tips for a Perfect Finish

• Fresh is Best: This recipe relies on the vibrant oils from fresh herbs. Do not substitute with dried herbs, as they will burn easily and lack the aromatic punch needed to flavour the meat.
• Choose Your Wood: To complement the Mediterranean flavours, use a robust wood like oak or a more subtle olive wood. These woods pair beautifully with the rosemary and garlic without overpowering them.
• Baste with Herb Oil: I like to reserve some of the olive oil from the paste mixture. Basting the gammon lightly every hour helps keep the crust moist and enhances the herbal flavour.
• Prevent Burning: If you notice the herb crust darkening too quickly, tent the gammon loosely with foil for the remainder of the cook. This protects the herbs while allowing the smoke to continue its work. For more tips on pairing herbs with your braai, you can explore this guide to herbs and spices.

Smoked Gammon Recipe Comparison

Your Turn at the Coals

You’ve journeyed through seven distinct and flavourful smoked gammon recipes, each offering a unique way to elevate your next braai. From the timeless appeal of a Honey Glaze to the adventurous kick of an Asian-inspired Soy and Ginger marinade, the possibilities are vast. We’ve explored sweet, savoury, spicy, and even coffee-infused creations, demonstrating that a smoked gammon is far more than just a festive centrepiece; it’s a versatile cut perfect for any gathering.

The real secret, woven through each recipe, isn’t just about the ingredients. It’s about mastering the heat of your coals, understanding the importance of a two-zone fire for indirect cooking, and trusting your meat thermometer to tell you when that gammon is perfectly cooked, juicy, and safe to eat.

Key Takeaways for Perfect Smoked Gammon

To ensure your success, let’s recap the most critical principles that apply to all these smoked gammon recipes:

• Temperature Over Time: Always cook to a safe internal temperature of at least 71°C, not just by the clock. A reliable digital thermometer is your best friend at the braai. This guarantees both safety and a perfectly succulent result.
• The Power of the Brine: Don’t skip the initial soaking step if your gammon is particularly salty. This crucial preparation prevents the final product from being overpowering and allows the subtle flavours of your glaze and smoke to shine.
• Glaze Application is Key: Apply your glaze during the final 30-45 minutes of cooking. Applying it too early, especially with high-sugar glazes, will cause it to burn before the meat is cooked through.
• The Importance of Resting: Once off the heat, a proper rest of at least 15-20 minutes is non-negotiable. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. Tent it loosely with foil to keep it warm.

Your Next Steps to Braai Mastery

Now the real fun begins. The next step is to choose a recipe that calls to you and fire up the coals. Start with one that feels comfortable, perhaps the Classic Honey Glaze, and build your confidence from there. Remember that each braai is a learning opportunity. Pay attention to how your fire behaves, how the smoke infuses the meat, and how the glaze caramelises.

Don’t be afraid to experiment. Could the Coffee and Brown Sugar rub work with a hint of chilli? What if you added a splash of orange juice to the Mustard Glaze? These recipes are your starting point, not the final word. Mastering these smoked gammon recipes will not only impress your friends and family but also deepen your understanding of fire management and flavour development, making you a more versatile and confident braai master.

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Recipe Huntress for Braai Culture

Mandy