Slow-baked sticky gammon

Slow-baked sticky gammon

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(11 ratings)

Prep: 45 mins Cook: 4 hrs, 30 mins

Easy

Serves 10
Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze

Nutrition and extra info

Nutrition: per serving

  • kcal593
  • fat32g
  • saturates11g
  • carbs15g
  • sugars14g
  • fibre0g
  • protein61g
  • salt8.3g
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Ingredients

  • 3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints)
  • 1 litre pineapple juice
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tbsp ground allspice
  • 100g black treacle
  • 100g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp tomato ketchup
  • 3 tbsp sweet chilli sauce
  • 3 tbsp clear honey

Method

  1. Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full. Cover tightly with a few sheets of foil, then put in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.

  2. Remove the gammon and pour off the liquid. Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.

  3. Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Spoon all over the gammon and set aside until ready to serve (or, if you’ve made at home before taking to the host’s house, cover and chill for up to 48 hrs).

  4. To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

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Comments, questions and tips

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0299
12th May, 2017
3.8
Did this for dinner last night in the slow cooker and then finished it off in the oven and did it for about 8hrs. I didn't have any pineapple juice so I used a combination of apple and orange and then juice from a tin of canned pineapple, then I chopped the pineapple rings and added them to the glaze - made it sweeter and gave a bit of texture. However, the allspice was quite strong so I will do half the quantity next time!
vixvix
5th Oct, 2015
5.05
I have cooked this several times now. The pineapple juice tenderises the gammon and, combined with the slow oven cooking, produces beautifully tender meat which shreds in the same manner as pulled pork. I had a mixed reception to the glaze in my family with some feeling that it contained too much ginger. There also seems to be too much of it and it burns onto the bottom of the dish when roasting. I generally don't bother with it now but just cook the gammon joint in the pineapple juice and omit the glazing and roasting stage, or I use a glaze from a different recipe. I have still given the recipe five stars though as the gammon is excellent by itself when cooked this way. I have generally not soaked my gammon joints in advance but I have found a couple to be rather too salty so I probably will in future.
xtinalamb
31st Dec, 2014
5.05
Made this for a party buffet and served it cold. Not a scrap left afterwards and many compliments. The description of it being between roast ham and pulled pork was spot on for me. The meat was extremely tender, with people was asking 'How did you make it go like that?!' You can tip off a bit of the sauce and reduce it in a pan then tip it back over the meat for 15 mins if it hasn't gone sticky enough during the 30 mins roast.
neeliew
26th May, 2014
5.05
Cooked this as the recipe for 4 hours, then the next day baked it in the BBQ for a Sunday lunch for 8. It made a delicious change to the usual BBQ fare and went down really well. Recommended!
flowerkinley
30th Dec, 2013
Made this as part of a buffet for Boxing day family meal. Everybody loved it and I've had to pass the recipe on to all who ate it. Really easy to do, very tender, and full of flavour!!
yummyfw
27th Feb, 2013
4.05
I made this for my children and husband. We all really enjoyed it. Ridiculously tender meat and the sauce gave it an oriental taste. Kids said it was their favourite meal that week.
samanthapink
21st Jan, 2013
5.05
We really enjoyed this, used a very large piece of gammon, very tender and the sauce was delicious.
whitechoco84's picture
whitechoco84
17th Jan, 2013
2.05
This didn't go well for me either, I liked the sauce but the gammon was not like pulled pork at all... shame.
jclewis80
16th Jan, 2013
2.05
Made this for Sunday lunch for 3 so used less gammon and adapted the sauce quantity accordingly. The gammon slow cooks beautifully and had a lovely Taste but when I added the sauce and cooked, it went very dry. My husband and I did not like the taste of the sauce either.
whitechoco84's picture
whitechoco84
14th Jan, 2013
2.05
I feel sorry for you Dr Fudge Finger!

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Scubalu
21st Mar, 2016
Looking forward to trying this but not sure what to serve it with? Maybe salad and bread? What have others tried
goodfoodteam's picture
goodfoodteam
20th May, 2016
Your idea of salad leaves with crusty bread is a good one or how about hot buttered new potatoes or a potato salad? Jacket potatoes are perfect for winter with a chunky homemade coleslaw.
jkam
13th Sep, 2015
could I adapt this to cook in a slow cooker while out at work?
deejayellie's picture
deejayellie
27th Sep, 2015
I'd like to know this too. However, I'm going to risk it as I need it to cook tomorrow whilst at work. I'll be putting it on low and hoping for the best. Will roast it when I get home. Fingers crossed...
Emherr
1st May, 2014
I'm planning on cooking this for a buffet next week to be served in baps. Would you recommend I use smoked or unsmoked gammon? Thanks :)
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there. Either would be lovely, depending on your personal taste. Thanks.
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