Honey-glazed gammon with pineapple salsa

Ingredients:

Gammon:

• 2kg uncooked boneless gammon
• 2 whole cloves + extra for studding
• 10 peppercorns
• 2 bay leaves
• 2 carrots, roughly chopped
• 3 stalks celery, sliced
• 2 onions, quartered
  
  

Glaze:

• ¼ cup (60ml) butter
• ¼ cup (60ml) honey
• 1 Tbsp (15ml) Dijon mustard

Salsa:

• 1 fresh pineapple, cubed
• 1 red onion, finely chopped
• 2 tsp (10g) each fresh mint and parsley, chopped

Method

1. Place gammon ingredients in a large pot and cover with enough cold water to submerge the gammon.
2. Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through.
3. Remove from heat and cool in cooking liquid.
4. Remove gammon from liquid and place in a roasting tray.
5. Preheat oven to 200°C.
6. Using a sharp knife, carefully peel skin off gammon, leaving a layer of fat on the surface of the meat. Score the fat in a diamond pattern.
7. Heat glaze ingredients in a saucepan over medium heat and whisk to combine.
8. Brush onto gammon, reserving some, and roast for 20-25 minutes, glazing every 8-10 minutes.
9. Combine salsa ingredients.
10. Serve sliced gammon with salsa on the side.
    
    

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