Gammon and pineapple

Gammon and pineapple
Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 1000 gr unsmoked gammon
  • 1 vegetable bouillon cube
  • 34 gr honey
  • 18 gr mustard
  • ½ tspn ground cloves
  • 1000 gr potato
  • 250 gr swede
  • 50 gr butter
  • 340 gr (tinned) pineapple
  • 1 lime
  • 3 gr fresh coriander
  • ¼ red bell pepper
  • 600 gr vegetables
  • 400 gr of the cooking liquid
  • 2 tbspn honey
  • 1 tspn mustard
  • 50 gr dried fruit (plums or raisins)
  1. Place the gammon in a large pot and completely cover with cold water. Bring the gammon to the boil, drain and refresh the water. Bring once again to the boil, add the vegetable bouillon cube and cook the gammon for 20 min per pound or until 65°C core temperature.
  2. Drain and reserve the required amount of the cooking liquid to make the sauce later.
  1. If using tinned pineapple, drain in a colander. Dice the pineapple, zest the lime, chop the coriander and finely dice the bell pepper.
  2. Mix with the pineapple and set aside for later.
  1. Peel and dice the potatoes and swede. Cook in salted boiling water until done. Drain and allow to dry for a few minutes.
  2. Add the diced butter and some warm milk or cream and mash until smooth. Season to taste and keep warm until needed.
  1. When about ready to serve, score the fat on the gammon in a criss-cross pattern. Mix for the glaze the honey, mustard and ground cloves and brush it on the gammon. Place in a foil-lined roasting tin and bake at 200°C for 20 mins or until the glaze is golden and the gammon is warmed through. Brush the glaze on the gammon every few minutes during baking.
  2. Bring the reserved cooking liquid from the gammon to the boil. Mix some gravy powder with cold water and stir in the cooking liquid to make the sauce. Add honey and mustard and seasoning to taste. Add the dried fruit and allow to simmer until needed.
  3. Boil the vegetables of your choice in salted boiling water until done. Drain and season to taste.
  4. To plate, spoon the mash and the vegetables on the plate and pour the sauce next to them. Slice the gammon and place on top of the sauce. Finish with the pineapple salsa.
Stuff to know
Do not overcook the gammon or it will too tough.
Check the cooking liquid of the gammon before using, it can be quite salty.
Draining the gammon and starting in cold water twice will reduce the saltiness.
Use salt sparingly, since the gammon tends to be salty itself.
For a quicker version, cook a gammon steak rather than a whole gammon joint.