Christmas Pineapple Gammon/Ham

1. 1

   1: Put the gammon/ham into large saucepan & cover with cold water.

2. 2

   Boil for 10 minutes, then taste the water, if it's still very salty, change the water.

3. 3

   Bring back to the boil then simmer for 30 minutes.

4. 4

   2: preheat oven to 180c/350f/gas4.

5. 5

   3: Remove gammon from the water.

6. 6

   Leave to cool slightly.

7. 7

   4: Using a sharp knife, remove the skin, leaving as much of the fat as possible.

8. 8

   Score the exposed fat in a diamond pattern.

9. 9

   5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.

10. 10

    6: In the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.

11. 11

    7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7.

12. 12

    Pour warm syrup mixture over the whole gammon.

13. 13

    8: Attach pineapple pieces to the scored fat, securing each with a clove if using.

14. 14

    If not using cloves, secure pineapple pieces with cocktail sticks, but be careful.

15. 15

    9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.

16. 16

    10: Remove from oven & allow to rest for about 5-10 minutes.

17. 17

    Carve & serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.