Name: Slow-baked sticky gammon
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Yield: 10
Cuisine: Caribbean
Ingredients: 3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints); 1 litre pineapple juice; 1 tbsp ground allspice; 100g black treacle; 100g ginger roughly chopped; 3 tbsp tomato ketchup; 3 tbsp sweet chilli sauce; 3 tbsp clear honey

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Slow-baked sticky gammon

Slow-baked sticky gammon

Sarah Cook

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Serves 10

Easy

Prep: 45 mins

Cook: 4 hrs and 30 mins

A star rating of 4.4 out of 5.26 ratingsRate

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Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze

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Ingredients

Nutrition

Units:

MetricUS

3-4kg gammon

(doesn't need to be 1 piece, just make up the weight with smaller joints)
1 litre pineapple

juice
1 tbsp ground allspice
100g black treacle
100g ginger

roughly chopped
3 tbsp tomato ketchup
3 tbsp sweet chilli sauce
3 tbsp clear honey

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Nutrition: per serving

kcal593
fat32g
saturates11g
carbs15g
sugars14g
fibre0g
protein61g
salt8.3g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml 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 in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.
step 2

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.
step 3

Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, 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 hrs).
step 4

To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

Recipe from Good Food magazine, January 2013

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A star rating of 4.4 out of 5.26 ratings

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