Gammon 2-3kg

3 x 435g of pineapple rings (with syrup of 2 x tins)
4 tsbp of brown sugar
3 tbsp of Just A Splash Rum

1 onion, roughly chopped
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
4 whole peppercorns
2 bay leaves


Serves 10-12

Place the gammon in a deep pan of water so that it is covered and add the onion, peppercorns, celery, carrots and bay leaves.

Cooking time for gammon depending on size, so a good guide is 20 mins per 450g plus an extra 20 mins at the end. Simmer gentle for the cooking time.

While the gammon is cooking make the glaze.

Place two tins of the pineapple with their syrup in a pan with the brown sugar and heat up. Heat until hot and then add the rum to sizzle. Stir and cook the pineapple mix to break and soften the pineapple. Blitz in a food processor or handheld blender so you have a paste, if its too loose cook longer to thicken. Leave until ready to use.

Pre heat oven to 200c

Once the gammon is cooked take out of the water and drain. Remove the rind (top thin layer of skin) keeping in tact the fat below as much as possible. Score diamond shapes in the skin and glaze lightly with the pineapple and rum glaze. Line your tray with tin foil as it gets messy. Place the gammon on your tray with tin foil and bake in the oven for 20 mins to render the fat and brown. Take out of the oven and cover the gammon with the last tin of drained pineapple rings securing them with toothpicks, glaze again with the pineapple and rum glaze and pop back in the oven for 20 mins to brown and become sticky or longer if necessary.

Rest for 10 to 20 mins before slicing or serve cold. Any extra glaze makes a great chutney to go with the ham too.



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