Pineapple & chilli glazed gammon served on a platter

Pineapple & chilli glazed gammon

  • Rating: 5 out of 5.6 ratings
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  • 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
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Ingredients

  • 1.6kg dry-cured boneless smoked gammon joint

For the glaze

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

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    Rating: 5 out of 5.6 ratings
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