Slow cooker gammon with pineapple chutney

Recipe from: 24 October 2012
gammon

Ingredients 11
Servings 1
Minutes 00:05

Ingredients

Serving Change
  • 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.
 

Method

00:05
 
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: pork  |  festive 2014  |  slow cook  |  recipes
 

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