Name: Cider-glazed gammon with pineapple chutney
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 3.00 kg gammon deboned; 1.00 cider dry appled; 2.00 carrots chopped; 2.00 onion cloves studded; 4.00 bay leaves; 2.00 garlic cloves, peeled; 3.00 star anise; 12.00 black peppercorns; 50.00 g sugar dark brown; 60.00 ml Dijon mustard; 15.00 ml vinegar cider; 2.00 ml allspice ground; 1.00 ml nutmeg ground; 10.00 ml fresh ginger freshly grated; 2.00 pineapple peeled, cubed; 125.00 ml water; 6.00 star anise; 10.00 ml fresh ginger freshly grated; 15.00 ml mustard seeds; 250.00 ml brown sugar; 3.00 ml salt; 25.00 ml lemon juice

Recipe Disclaimer

Tap for method

Ingredients (22)

3.00 kg	gammon — deboned
1.00	cider — dry appled
2.00	carrots — chopped
2.00	onion — cloves studded
4.00	bay leaves
2.00	garlic — cloves, peeled
3.00	star anise
12.00	black peppercorns

GLAZE

50.00 g	sugar — dark brown
60.00 ml	Dijon mustard
15.00 ml	vinegar — cider
2.00 ml	allspice — ground
1.00 ml	nutmeg — ground
10.00 ml	fresh ginger — freshly grated

PINEAPPLE CHUTNEY

2.00	pineapple — peeled, cubed
125.00 ml	water
6.00	star anise
10.00 ml	fresh ginger — freshly grated
15.00 ml	mustard — seeds
250.00 ml	brown sugar
3.00 ml	salt
25.00 ml	lemon juice

Tap for ingredients

Method:

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.