Baked picnic ham with pineapple and chilli glaze
- July 2015
- Serves 8-10
- Hands-on time 25 min, simmering time 1½ hours,oven time 15-20 min
The sweet, sticky glaze works brilliantly with the salty meat in this gammon recipe, while Asian favours and fresh herbs keep the flavours vibrant and zesty.
- 12.3g (4g saturated)
- 23.3g (22.9g sugars)
Per serving (for 10)
Make the ham to the end of step 5 up to 3 days in advance and keep covered in the fridge. Bring back to room temperature before serving. The salsa (without the herbs) will sit happily for a few hours in the fridge. Add the herbs just before serving.
Gammon is an uncooked leg cut of cured pork. It can be smoked or unsmoked (unsmoked gammon is also called green gammon). Once it has been cooked, it’s called ham.
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