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.