Roasted Gammon with Chilli and Pineapple Relish

Current rating:
3 / 5
Your rating:
Suitable cuts:
Gammon joint
Gas mark 4-5, 180°C, 350°F
Between 4 and 6 people
Cooking Time:
40 minutes
Cooking Time Detail:
20 minutes per 450g/½kg (1lb)
plus 20 minutes
  • 1.35kg (3lb) Gammon joint
  • 600ml (1pt) Pineapple juice (optional)
  • 1 Piece root ginger, sliced
  • 3x15mlsp (3tbsp) Ginger preserve or pineapple jam
  • 5mlsp (1tsp) Olive oil
  • 1 Red onion, thinly sliced
  • 227g (approx) Can (4 rings) pineapple, in natural juices, chopped
  • 15mlsp (1tbsp) Sweet chilli sauce
  • 1 Lime, rind
Pre-heat the oven.

Place the gammon joint in a large saucepan and cover with half water and top up with pineapple juice. Add ginger slices to liquid and bring to the boil, simmer for half the calculated cooking time.

Remove the joint from the pan, drain, strip off the rind and any excess fat and score the remaining fat into diamonds.

Place in a roasting tin lined with foil. Heat the ginger preserve or pineapple jam and brush all over the joint.

Bake in the oven for the remaining half of the cooking time. Re-glaze again and if joint starts to catch cover with foil.

Pineapple Relish: In a saucepan, heat oil and onion until soft. Add drained pineapple and sweet chilli sauce. Simmer until reduced. Add rind from lime.

Serving Suggestions:
Serve the gammon cut into thick wedges with chilli pineapple relish, new potatoes and seasonal vegetables.