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Pineapple & chilli glazed gammon served on a platter

Pineapple & chilli glazed gammon

A star rating of 4.7 out of 5.12 ratingsRate
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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


  • 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


  • 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


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A star rating of 4.7 out of 5.12 ratings

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