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Pineapple & chilli glazed gammon

Pineapple & chilli glazed gammon served on a platter

Pineapple & chilli glazed gammon

Name: Pineapple & chilli glazed gammon
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 8 (or 4-6 with leftovers)
Ingredients: 1.6kg dry-cured boneless smoked gammon joint; 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

Tom Kerridge

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Serves 8 (or 4-6 with leftovers)

More effort

Prep: 20 mins

Cook: 3 hrs and 30 mins

plus 30 mins cooling

A star rating of 4.3 out of 5.21 ratingsRate

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Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal375
fat18g
saturates6g
carbs20g
sugars19g
fibre0g
protein34g
salt5.2g

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.

Recipe from Good Food magazine, June 2020

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A star rating of 4.3 out of 5.21 ratings

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