Prep 15 mins
Cook 2 hrs
Adapted this this one from another of my Gran's (Dads mother) recipes. It's sweet & sticky & oh so mmmmmm. Leave gammon in water overnight to remove excess salt. Rinse well the next day. I'm not too keen on cloves so I left them out. We have this with boiled new potatoes, winter salad & crusty French bread. The cooking time for the gammon is 20 minutes per 450kg/1lb so for this size joint it's 1 hour 20 mins.
- 4 lbs gammon ham
- 1⁄4 pint unsweetened pineapple juice
- 3 tablespoons golden syrup or 3 tablespoons clear honey, if you prefer
- 1 (7 ounce) can pineapple rings, drained & cut into chunks (or use ready diced)
- 20 -25 whole cloves
- the tip of a teaspoon cinnamon
- 1: Put the gammon/ham into large saucepan & cover with cold water. Boil for 10 minutes, then taste the water, if it's still very salty, change the water. Bring back to the boil then simmer for 30 minutes.
- 2: preheat oven to 180c/350f/gas4.
- 3: Remove gammon from the water. Leave to cool slightly.
- 4: Using a sharp knife, remove the skin, leaving as much of the fat as possible. Score the exposed fat in a diamond pattern.
- 5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.
- 6: In the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.
- 7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7. Pour warm syrup mixture over the whole gammon.
- 8: Attach pineapple pieces to the scored fat, securing each with a clove if using. If not using cloves, secure pineapple pieces with cocktail sticks, but be careful.
- 9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
- 10: Remove from oven & allow to rest for about 5-10 minutes. Carve & serve hot or cold.