Christmas Pineapple Gammon/Ham

Total Time
2hrs 15mins
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.

Ingredients Nutrition

Directions

  1. 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. 2: preheat oven to 180c/350f/gas4.
  3. 3: Remove gammon from the water. Leave to cool slightly.
  4. 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. 5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.
  6. 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. 7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7. Pour warm syrup mixture over the whole gammon.
  8. 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. 9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
  10. 10: Remove from oven & allow to rest for about 5-10 minutes. Carve & serve hot or cold.