prep & cook
facts and info
hundreds of great recipes
free downloadable booklets
Roasted Gammon with Chilli and Pineapple Relish
3 / 5
Gas mark 4-5, 180°C, 350°F
Between 4 and 6 people
Cooking Time Detail:
20 minutes per 450g/½kg (1lb)
plus 20 minutes
1.35kg (3lb) Gammon joint
600ml (1pt) Pineapple juice (optional)
1 Piece root ginger, sliced
3x15mlsp (3tbsp) Ginger preserve or pineapple jam
5mlsp (1tsp) Olive oil
1 Red onion, thinly sliced
227g (approx) Can (4 rings) pineapple, in natural juices, chopped
15mlsp (1tbsp) Sweet chilli sauce
1 Lime, rind
Pre-heat the oven.
Place the gammon joint in a large saucepan and cover with half water and top up with pineapple juice. Add ginger slices to liquid and bring to the boil, simmer for half the calculated cooking time.
Remove the joint from the pan, drain, strip off the rind and any excess fat and score the remaining fat into diamonds.
Place in a roasting tin lined with foil. Heat the ginger preserve or pineapple jam and brush all over the joint.
Bake in the oven for the remaining half of the cooking time. Re-glaze again and if joint starts to catch cover with foil.
Pineapple Relish: In a saucepan, heat oil and onion until soft. Add drained pineapple and sweet chilli sauce. Simmer until reduced. Add rind from lime.
Serve the gammon cut into thick wedges with chilli pineapple relish, new potatoes and seasonal vegetables.
© copyright 2009 Meat matters.com | All rights reserved