Glazed gammon with pineapple and cherries

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 17
Servings 10
Time 20 minutes

Ingredients

  • 4
    kg
    boneless, uncooked gammon
  • 1
    onion, sliced with skin on
  • 2
    carrots, sliced
  • 2
    celery stalks with leaves, chopped
  • sprigs of parsley and thyme
  • 3
    bay leaves
  • 8
    peppercorns
  • 25
    ml
    flour
  • GARNISH
  • 425
    g
    pineapple slices
  • 410
    g
    red cherries
  • cloves
  • GLAZE
  • 125
    g
    smooth apricot jam, melted
  • 60
    ml
    brown sugar
  • 15
    ml
    English mustard powder
  • 10
    ml
    ground ginger
 

Method

3 hours 30 minutes
 
1. Place the gammon, vegetables, herbs and peppercorns in a large saucepan. Cover well with cold water and slowly bring to the boil. Simmer very gently for 3 hours. (A skewer should penetrate easily.) 2. Allow the gammon to cool for 1 hour in its liquid. Remove carefully and peel off the skin. Score the fat in a diamond pattern. Sprinkle with a little flour. 3. Garnish the gammon with pineapple slices, cherries and cloves. Use toothpicks to hold them in place, pushing the toothpicks right in. 4. GLAZE: Mix all the ingredients together and brush liberally on to the gammon. 5. Place the gammon on a rack in a roasting pan with 500 ml water. Bake in a preheated oven at 180 ºC for 30 minutes. Serve with Cumberland sauce (see recipe) and/or mustards of your choice.
 

Read more on: bake  |  pork
 

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