GLAZED GAMMON WITH PINEAPPLE JUICE
“Petro Borchard: Hierdie glaze klink vir my erg lekker vir ‘n Kers Gammon.
For something a bit different, this gammon is between a traditional roasted ham and pulled pork – vanaf BBC Good Food.
Silvia Van Eck : Ek het begin met die slow cooker maar toe ek hom na 2 uur draai toe pas hy nie meer so lekker nie. Ek het hom vir nog twee uur in my oond gedoen on 160 °C. Laastens het ek hom vir 30 minute in my halogen oond gebak.”
- 3 – 4 kg gammon (does not need to be 1 piece, just make up the weight with smaller joints)
- 1 litre pineapple juice
- 1 tablespoon ground allspice
- 100 g black treacle
- 100 g ginger, roughly chopped
- 3 tablespoons tomato sauce
- 3 tablespoons sweet chilli sauce
- 3 tablespoons clear honey
Heat the oven to 160 °C/140 °C fan/gas 3.
Fit the gammon, quite snugly, in a big, deep roasting tin or casserole.
Reserve 150 ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full.
Cover tightly with a few sheets of foil, then put the tin/caseeroke in the oven and bake for four hours.
About halfway through, check the liquid levels and turn the gammon.
Remove the gammon and pour off the liquid.
Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.
Whizz the reserved pineapple juice, allspice, treacle, ginger, tomato sauce, sweet chilli and honey together to combine to a purée.
Spoon all over the gammon and set aside until ready to serve (or, if you’ve made at home before taking to the host’s house, cover and chill for up to 48 hours).
To serve, heat oven to 200 °C/180 °C fan/gas 6.
Roast for 30 minutes until hot and sticky, then loosely break into large chunks to serve.
Recipe posted by Petro Borchard
Tested by and photo: Silvia Van Eck
