Entree: United Kingdom – Northern Ireland – Gammon and Pineapple (Cured and simmered ham joint glazed and baked with caramelized brown sugar and pineapple rings)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
2 hrs
Additional
15 min
Total
2 hrs 35 min
Ingredients
- 1 bone-in gammon joint, about 4 lb (1.8 kg)
- Cold water (to cover the joint in the pot)
- 1 large onion, halved (about 8 oz / 225 g)
- 2 carrots, peeled and halved (about 6 oz / 170 g)
- 2 bay leaves
- 10 whole black peppercorns
- 1 can pineapple rings, drained (about 20 oz can / 565 g), reserve juice
- 1/2 cup (100 g) dark brown sugar
- 3 tbsp (45 ml) English or Dijon mustard
- 3 tbsp (60 ml) honey
- 20 whole cloves (for studding)
- 2 tbsp (30 ml) butter, melted
- 1/4 cup (60 ml) reserved pineapple juice
Instructions
1. Place the gammon joint in a large pot and cover with cold water by 1–2 inches (2.5–5 cm). Add the halved onion, carrots, bay leaves, and peppercorns. Bring to a gentle boil, then reduce to a simmer and cook uncovered for about 1 hour 30 minutes, skimming any scum, until the meat is tender when pierced with a knife.
2. Preheat the oven to 400°F (200°C). Carefully remove the gammon from the pot and let cool slightly until you can handle it. Reserve about 1/4 cup (60 ml) of the cooking liquid and 1/4 cup (60 ml) of the canned pineapple juice.
3. Remove the rind from the gammon, leaving a layer of fat about 1/4 inch (6 mm) thick. Score the fat in a diamond pattern. Stud the intersections of the diamonds with whole cloves.
4. In a small bowl, mix the dark brown sugar, mustard, honey, melted butter, and reserved pineapple juice to make a glaze. Brush a generous layer of glaze over the scored fat.
5. Place the gammon in a roasting pan, arrange pineapple rings over the surface, and secure with toothpicks if needed. Brush pineapple with remaining glaze. Roast in the preheated oven for 20–30 minutes, basting once or twice, until the glaze is sticky and caramelized.
6. Remove from oven and rest for 10–15 minutes before slicing. Serve warm with extra pan juices or reserved cooking liquid reduced slightly if desired.
