Name: Pineapple & chilli glazed gammon
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 8 (or 4-6 with leftovers)
Ingredients: 1.6kg dry-cured boneless smoked gammon joint; 300ml pineapple juice; 1 red chilli finely chopped; 3cm piece ginger peeled and finely grated; 1 tsp garlic granules; 200ml tomato ketchup; 3 tbsp red wine vinegar; 3 tbsp Worcestershire sauce; 3 tbsp dark brown soft sugar; 1 tbsp soy sauce; 1 tsp cayenne pepper

Pineapple & chilli glazed gammon served on a platter

1.6kg dry-cured boneless smoked gammon joint

For the glaze

300ml pineapple juice
1 red chilli
finely chopped
3cm piece ginger
peeled and finely grated
1 tsp garlic granules
200ml tomato ketchup
3 tbsp red wine vinegar
3 tbsp Worcestershire sauce
3 tbsp dark brown soft sugar
1 tbsp soy sauce
1 tsp cayenne pepper

Method

step 1
Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
step 2
Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
step 3
Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.
step 4
Remove from the oven and rest for 15 mins. Carve and serve.