Brown sugar-glazed gammon with roasted pineapple
- February 2019
- Serves 6 with leftovers
- Hands-on time 20 min, simmering time 2¼ hours, oven time 20-25 min
A big roast gammon joint, with a gnarly brown sugar glaze and sticky roasted chunks of pineapple, makes a fantastic alternative to a Sunday roast. This recipe, by Georgina Hayden, feeds at least 6 people, so invite your friends over for a feast this weekend!
- 11.9g (4.2g saturated)
- 16.2g (16.1g sugars)
- 2kg British free-range smoked gammon joint
- 750ml pineapple juice
- 2 tbsp apple cider vinegar
- 1 cinnamon stick
- ½ tsp black peppercorns
- 2 bay leaves
- ½ tsp ground coriander
- 2 tbsp soft dark brown sugar
- 1 large pineapple
- 1 heaped tbsp English mustard
- Around 20 cloves
- Olive oil for drizzling
- Fried eggs and oven chips to serve
- Put the gammon in a large pan of water and bring to the boil. Once it bubbles, discard the water and put the gammon back in the pan. Pour in the pineapple juice and cider vinegar, add the cinnamon stick, peppercorns and bay leaves, then pour over fresh cold water to cover. Bring back to the boil, reduce to a simmer and cook for 2¼ hours. Keep an eye on it and top up the water if it looks like it’s getting too low.
- When the gammon is almost ready, heat the oven to 220°C/200°C fan/gas 7. Mix together the ground coriander and brown sugar. Cut the pineapple into quarters, then cut each piece in half to make 8 thin wedges (leave all the leaves in place if you like). You can peel the fruit first or after cutting – whatever you find easier (see tip).
- Carefully remove the gammon from the pan, transfer to a chopping board and, using a small, sharp knife, carefully cut away and remove the skin but leave on a layer of fat. Score the remaining fat in a diamond pattern and spread with the mustard to evenly coat. Sprinkle over the sugar mixture and pierce the intersections of the diamonds with the cloves.
- Put the gammon in a large roasting tin and nestle the wedges of pineapple around the joint so the leaves are poking upwards (if still on). Pour in just enough water to cover the base of the tin and drizzle the pineapple with a little olive oil. Transfer to the oven and roast for 20-25 minutes, basting the fruit with the juices in the pan once or twice until everything is caramelised and golden. Serve with fried eggs, if you like, and chips on the side.
Find out how to prepare fresh pineapple.
You’ll have lots of leftovers – keep them covered in the fridge for up
to 3 days.
Juicy, appley, off-dry riesling is the best wine with this, although a medium-dry cider is almost as good.
Rate & review