Slow-baked sticky gammon

Contains pork – recipe is for non-Muslims only
Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze

Prep:45 mins
Cook:4 hrs 30 mins

Serves 10
Easy

Nutrition per serving

kcal 593
fat 32g
saturates 11g
carbs 15g
sugars 14g
fibre 0g
protein 61g
salt 8.3g

Ingredients

3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints)
1 litre pineapple juice
1 tbsp ground allspice
100g black treacle
100g ginger, roughly chopped
3 tbsp tomato ketchup
3 tbsp sweet chilli sauce
3 tbsp clear honey

Method

Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full. Cover tightly with a few sheets of foil, then put in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.
Remove the gammon and pour off the liquid. Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.
Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Spoon all over the gammon and set aside until ready to serve (or, if you’ve made at home before taking to the host’s house, cover and chill for up to 48 hrs).
To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.