Cider-glazed gammon with pineapple chutney

Recipe from: 12/1/2003 12:00:00 AM
gammon

Ingredients 24
Servings 12
Time 30 minutes

Ingredients

  • 3
    kg
    piece of deboned gammon
  • 1
    Litres
    dry apple cider
  • 2
    carrots, chopped into chunks
  • 2
    onions, peeled and studded with cloves
  • 4
    bay leaves
  • 2
    cloves garlic, peeled
  • 3
    star anise
  • 12
    peppercorns
  • GLAZE
  • 50
    g
    dark brown sugar
  • 60
    ml
    Dijon mustard
  • 15
    ml
    cider vinegar
  • 2
    ml
    ground allspice
  • 1
    ml
    ground nutmeg
  • 10
    ml
    freshly grated ginger
  • PINEAPPLE CHUTNEY
  • 2
    large fresh pineapples, peeled and cubed
  • 125
    ml
    water
  • 6
    star anise
  • 10
    ml
    freshly grated ginger
  • 15
    ml
    mustard seeds
  • 250
    ml
    brown sugar
  • 3
    ml
    salt
  • 25
    ml
    lemon juice
 

Method

3 1/2 hours
 
Place the gammon in a saucepan and add the cider and enough water to cover the meat.
Add the vegetables and spices.
Bring to the boil, then reduce the heat, cover and simmer for 30 minutes per 500 g.
Remove any scum that floats to the surface while cooking.
To make the glaze, place 125 ml of the cider mixture in which the gammon was cooked, in a saucepan.
Add the remaining ingredients and stir over medium heat until the sugar dissolves.
Reduce the heat and simmer for two minutes.
Remove the gammon from the liquid and allow to cool slightly.
Remove the butcher's string, place the gammon on a rack in a roasting pan and brush with the basting mixture.
Pour a little of the cider mixture into the base of the roasting pan and bake in a preheated 190 °C oven for 30 minutes.
Remove from the oven and allow to stand for 10 minutes before carving.
Serve sliced, hot or cold, with pineapple chutney.
To make the pineapple chutney, place all ingredients except the lemon juice in a saucepan and bring to the boil.
Reduce the heat and simmer until the pineapple is tender.
Add the lemon juice and allow to cool.
 

Read more on: bake  |  pork  |  festive 2014
 

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