WEEKEND TREATS!

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Pineapple & chilli glazed gammon!

Preparation and cooking time

• Prep:20 mins
• Cook:3 hrs and 30 mins
• plus 30 mins cooling
• More effort
• Serves 8 (or 4-6 with leftovers)

Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices

Ingredients

• 1.6kg dry-cured boneless smoked gammon joint

For the glaze

• 300ml pineapple juice
• 1 red chilli , finely chopped
• 3cm piece ginger , peeled and finely grated
• 1 tsp garlic granules
• 200ml tomato ketchup
• 3 tbsp red wine vinegar
• 3 tbsp Worcestershire sauce
• 3 tbsp dark brown soft sugar
• 1 tbsp soy sauce
• 1 tsp cayenne pepper

Method

STEP 1

Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.

STEP 2

Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.

STEP 3

Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.

STEP 4

Remove from the oven and rest for 15 mins. Carve and serve.

And as always have a chilled day from the Viking