Pineapple & chilli glazed gammon
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins cooling
- More effort
- Serves 8 (or 4-6 with leftovers)
Ingredients
- 1.6kg dry-cured boneless smoked gammon joint
For the glaze
- 300ml pineapple juice
- 1 red chilli, finely chopped
- 3cm piece ginger, peeled and finely grated
- 1 tsp garlic granules
- 200ml tomato ketchup
- 3 tbsp red wine vinegar
- 3 tbsp Worcestershire sauce
- 3 tbsp dark brown soft sugar
- 1 tbsp soy sauce
- 1 tsp cayenne pepper
Method
- STEP 1
Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
- STEP 2
Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.
- STEP 4
Remove from the oven and rest for 15 mins. Carve and serve.
