Christmas Pineapple Gammonham Recipes

BROWN SUGAR AND PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
• Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
• Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
• While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
• Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

CHRISTMAS PINEAPPLE GAMMON/HAM

Steps:

• 1: Put the gammon/ham into large saucepan & cover with cold water. Boil for 10 minutes, then taste the water, if it's still very salty, change the water. Bring back to the boil then simmer for 30 minutes.
• 2: preheat oven to 180c/350f/gas4.
• 3: Remove gammon from the water. Leave to cool slightly.
• 4: Using a sharp knife, remove the skin, leaving as much of the fat as possible. Score the exposed fat in a diamond pattern.
• 5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.
• 6: In the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.
• 7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7. Pour warm syrup mixture over the whole gammon.
• 8: Attach pineapple pieces to the scored fat, securing each with a clove if using. If not using cloves, secure pineapple pieces with cocktail sticks, but be careful.
• 9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
• 10: Remove from oven & allow to rest for about 5-10 minutes. Carve & serve hot or cold.