Christmas Pineapple Gammon/Ham

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READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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