Honey-glazed gammon with pineapple salsa

A traditional recipe with a sweet glaze.

About 4 hours

Serves 8-10


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  • 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


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



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



  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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