Slow cooker gammon with pineapple chutney

6 servings Prep: 5 mins, Cooking: 4 hrs
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This is a great recipe for the festive season feeding frenzy!

By Food24 October 24 2012
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Ingredients (10)

1 gammon — deboned
3 cup sugar
for the chutney:
1 pineapple — peeled, chopped
1/4 onion — chopped
1 cup sugar
1/4 cup rum
1/2 cup vinegar — apple cider
2 ginger — preserve
1/2 cup raisins
1 green and 1 red chilli - cut into pieces. — separate entries
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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.

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