Tom Kerridge’s pineapple & chilli glazed gammon
Tom’s back in the kitchen with his gorgeously glazed roasted ham. Sticky and savoury, this recipe is a great Christmas centrepiece, or ideal as a festive fridge treat for family and friends.
Pineapple & chilli glazed gammon
Serves: 8
Ingredients
1.6kg dry-cured boneless smoked gammon joint300ml pineapple juice1 red chilli, finely chopped3cm piece ginger, peeled and finely grated1 tsp garlic granules200ml tomato ketchup3 tbsp red wine vinegar3 tbsp Worcestershire sauce3 tbsp dark brown soft sugar1 tbsp soy sauce1 tsp cayenne pepper
Method
1. Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hours. Leave to cool in the liquid in the pan for 30 minutes.
2. Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 minutes, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
3. Heat the oven to 200℃/180℃ fan/ Gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 minutes, then pour over some glaze.
4. Continue to roast, basting with more glaze every 5-10 minutes, until the gammon is sticky, about 40 minutes. Don’t worry if the ends get a little dark, as this adds flavour.
5. Remove from the oven and rest for 15 minutes. Carve and serve.