Slow cooker gammon with pineapple chutney

This is a great recipe for the festive season feeding frenzy!
 
gammon

Recipe from: 24 October 2012
Preparation time: 5 min
Cooking time: 4h
 
 

Ingredients

 
  • 1
    1.6 kg de-boned gammon
  • 3
    cup
    sugar
  • for the chutney:
  • 1
    medium pineapple - peeled and chopped
  • 1/4
    chopped onion
  • 1
    cup
    sugar
  • 1/4
    cup
    rum
  • 1/2
    cup
    apple cider vinegar
  • 2
    knobs preserved ginger chopped finely
  • 1/2
    cup
    raisins
  • 1
    green and 1 red chilli - cut into pieces.
Servings: Change Serving
 
 

Method

 
Warm your slow cooker up on the low setting. Place 2 cups of sugar in the bottom.

Put the gammon on top and add the remaining cup of sugar. Put the lid on and leave for 4 hours, then turn off the cooker and leave the meat to cool.

Don’t forget to remove the skin before serving.

For the chutney:
Put all the ingredients into a thick bottomed pan and bring to a boil, reduce the heat and simmer until the pineapple is tender and the liquid has thickened (about an hour).

Reprinted with permission of Sous Chef. To see more recipes, click here.


 

Read more on: festive  |  pork  |  slow cook  |  recipes
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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