Tuesday, December 21, 2010

Christmas Gammon with Pineapple Sauce

Recipe for 6-8

1 smoked Gammon Ham (app.2kg)
1/2 handful of whole black pepper
2 cinnamon sticks
1/2 litter of orange juice
1/3 cup dry white wine
1 medium onion, whole
5-6 sprigs fresh celery
Cloves, whole
3 tablespoons mustard
2 tablespoons honey

Ingredients for the Pineapple sauce
1/2 cup sugar
1/2 cup water
2 tablespoons vinegar
1.5 cups pineapple juice
1 cup orange juice
1 teaspoon corn flour
1 cup fresh pineapple, chopped


Boil the Gammon for about an hour in water with the whole black pepper, cinnamon, orange juice, wine, celery and onion.
Once cooled, remove the net and using a sharp knife, remove the skin while leaving some fat. Carve the surface slightly (the fat) into squares. Stick the cloves inside the slits (in several spots).
Stir in a small bowl the mustard and honey and brush with this the gammon. Bake in preheated oven (170oC) for about 30 minutes. During baking using a spoon collect the juices from the pan and pour the meat. This will keep the meat juicy.
Pineapple Sauce: Place in a small saucepan the sugar and water and boil over medium heat until caramelized. Add the vinegar, pineapple juice, orange juice and let it cook for about 10 minutes. Dissolve the corn flour in 1/3 cup water and add it to the sauce. This will thicken the sauce. Immediately add the chopped pineapple and cook for 2-3 minutes.
Serve the gammon whole or sliced, garnished with the pineapple sauce. Enjoy!