Pineapple and Ginger Glazed Smoked Gammon
Pick n Pay - Dec 18th 2017, 14:32
Sweet pineapple and pungent ginger is spot on with the smokiness of the gammon.
2 kilograms boneless smoked gammon
2 cloves, plus extra to stud
1 cinnamon stick
10 PnP peppercorns
2 bay leaves
2 PnP carrots, roughly chopped
3 stalks PnP celery, sliced
2 leeks, washed and roughly chopped
2 PnP onions, quartered
1 can crushed pineapple, (227g)
250 ml preserved ginger, finely chopped
60 ml ginger syrup, reserved
80 ml dark brown sugar
30 ml PnP white wine vinegar
60 ml sherry
Place gammon ingredients in a large pot and cover with cold water to submerge gammon.
Bring to a simmer and cook for 1 hour 40 minutes, or until tender and cooked through.
Remove from heat and cool in cooking liquid.
Remove gammon and place in a roasting pan.
Peel skin off the gammon, leaving a layer of fat on the meat.
Score diamond shapes into the fat. Stud with cloves.
Heat glaze ingredients over a medium heat.
Brush gammon with glaze and roast at 200°C for 20-30 minutes, basting frequently until golden and caramelised.
Slice and serve.Click here for more Pick n Pay recipes
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