Pineapple & chilli glazed gammon

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:20 mins
Cook:3 hrs 30 mins
plus 30 mins cooling

More effort

Nutrition per serving

kcal 375
fat 18g
saturates 6g
carbs 20g
sugars 19g
fibre 0g
protein 34g
salt 5.2g

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

Method

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.
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.
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.
Remove from the oven and rest for 15 mins. Carve and serve.