Gammon and Pineapple
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
4
- Ingredients
- 71 ozs whole, boneless gammon (cured hind leg of pork)
- For the glaze
- 16 whole cloves
- 2 Tbsps Dijon mustard
- 3 Tbsps honey
- For the pineapple
- 6 Tbsps honey
- 3 Tbsps Dijon mustard
- 1 Pineapple (peeled, cored & sliced into rings)
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3.
2.
Pour water in the bottom of a large roasting tin to come up to about 5 cm|2" in the tin. Place the ham on a trivet in the tin, then cover the tin tightly with a double layer of foil. Cook for 30 minutes per 450g|1lb.
3.
Remove from the oven and pour off the liquid. Increase the oven temperature to 200°C (180° fan) 400°F gas 6.
4.
For the glaze: mix together the mustard and honey.
5.
Carefully remove the skin from the ham, leaving a layer of fat. Score the fat with a sharp knife and stud with cloves. Smear the glaze over the fat, then return to the oven for 30 minutes. Allow the ham to stand for 20 minutes before carving.
6.
For the pineapple: heat the grill.
7.
Heat the honey and mustard in a small pan, stirring until smooth.
8.
Brush over the pineapple slices and grill for 8-10 minutes, turning and basting with the glaze, until lightly browned.
9.
Cut the ham into slices and pour over a little of the glaze. Serve with the pineapple rings. Garnish with pineapple leaves.
