Gammon with pineapple

Recipe from: 12/1/2005 12:00:00 AM
Gammon

Ingredients 18
Servings 8
Time 45

Ingredients

  • 2
    kg
    cured gammon joint
  • 2
    carrots, quartered
  • 1
    onion, halved
  • 2
    celery sticks, chopped
  • 2
    bay leaves
  • 10
    peppercorns
  • 4
    cloves
  • 1
    star anise
  • 250
    ml
    pineapple juice
  • 250
    ml
    chicken stock
  • 60
    ml
    Glaze: treacle sugar
  • 60
    ml
    honey
  • 30
    ml
    mustard powder
  • 250
    ml
    pineapple juice
  • 20
    cloves
  • 1
    pineapple, peeled and sliced
  • 6
    carrots, peeled and cut into wedges
  • 15
    ml
    corn flour
 

Method

90
 
Oven temperature: 200°C
1. Place the gammon in a large saucepan. Cover with cold water and add the carrots, onion, celery, bay leaves, peppercorns, cloves and star anise. Add the pineapple juice and the stock. Bring to the boil, then reduce the heat, cover and simmer gently for 1-1½ hours. Drain and discard the vegetables and the spices, reserving 300ml of the liquid.

2. Glaze Mix the sugar, honey, mustard powder and 50ml of the pineapple juice.

3. Cut the skin off the gammon, leaving a layer of fat on the meat. Score the fat with a sharp knife, then stud the fat with cloves. Place the gammon in a roasting tin and brush with the glaze. Reserve the remaining glaze for basting. Place the pineapple slices and carrot wedges around the gammon and pour in the reserved stock and the remaining 200ml pineapple juice. Roast in a preheated oven for 40 minutes, basting three or four times during cooking.

4. Remove the gammon and vegetables from the oven and place onto a serving platter. Skim the fat off the liquid in the roasting tin. Mix the corn flour with a little water, then add to the liquid in the roasting tin, stirring over the heat for a few minutes until it starts to thicken. Serve with the gammon, carrots and pineapple.

 

Read more on: pork
 

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