Slow cooker gammon with pineapple chutney
|1||gammon — deboned|
|1||pineapple — peeled, chopped|
|1/4||onion — chopped|
|1/2 cup||vinegar — apple cider|
|2||ginger — preserve|
|1||green and 1 red chilli - cut into pieces. — separate entries|
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).