The BBC Good Food logo
Pineapple & chilli glazed gammon served on a platter

Pineapple & chilli glazed gammon

A star rating of 4.7 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins cooling
  • More effort
  • Serves 8 (or 4-6 with leftovers)

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

Nutrition: Per serving
NutrientUnit
kcal375
fat18g
saturates6g
carbs20g
sugars19g
fibre0g
protein34g
salt5.2g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, June 2020

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content