Honey-glazed gammon with pineapple salsa

A traditional recipe with a sweet glaze.

About 4 hours

Serves 8-10

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Gammon bagels

These festive gourmet gammon sarmies are a perfect fit for picnic feasting.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.