Pineapple Gammon
Ingredients:
- 7-8kg gammon (bone-in)
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 tsp Chinese five spice
- 5 x 440g cans pineapple slices in juice, drain and reserve juice
- 150g glace cherries
- 2 cups water
Method:
Step 1
- Preheat oven to 180ºC.
- Place an oven shelf in the lowest position of the oven and remove the other shelves.
- Line a large roasting pan with non-stick baking paper.
Step 2
- Place the brown sugar, maple syrup, Chinese five spice and 125ml (1/2 cup) of reserved pineapple juice from cans in a small saucepan.
- Cook over low heat, stirring, for 2-3 minutes until sugar dissolves.
- Bring to a gentle simmer.
- Simmer for 5 minutes until reduced slightly.
Step 3
- Use a small sharp knife to cut around the shank of gammon in a zig-zag pattern, about 10cm from end.
- Carefully run knife under rind around the edge of the gammon and carefully lift off
- the rind in one piece by running your fingers between the rind and the fat.
Step 4
- Place the pineapple rings on the gammon and place a glace cherry in the centre of pineapple rings using a toothpick (or cloves) to secure the cherries.
Step 5
- Pour water into prepared pan.
- Place the gammon on a wire rack in the pan.
- Wrap exposed shank in foil.
- Brush a third of the glaze over pineapple.
- Bake for 40 minutes.
- Pour over half remaining glaze.
- Bake for 40 minutes until golden.
- Brush with remaining glaze.
- Set aside for 15 minutes to rest.
- Remove toothpicks before carving.