- 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
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.
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.
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.
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.
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.Shop Now