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Ingredients
- 1 x 6.1 kg piece of gammon with bone soaked overnight in cool water
- 4 x bay leaves
- 10 x peppercorns
- 4 x rings of glace pineapple
- 3 piece glace ginger
- Â Â Cocktail sticks
Directions
- Put the gammon into a large sauce pan (we used a preserving pan) and pour in 1.15 to 1.71 cool water.
- Add in the bay leaves and peppercorns.
- Bring slowly to the boil then simmer gently for 2 hrs topping up the water as necessary.
- Remove the gammon from the liquid and then carefully remove the rind.
- Heat the oven to Gas Mark 4 350 degrees F 180 degrees C. Lightly score the gammon fat in a diamond pattern then put the gammon into a large roasting tin.
- Bake for 1 hour basting occasionally.
- Cut the pineapple rings in half both in size and in thickness.
- Cut the ginger into thin diamondshaped slivers.
- To decorate secure the prepared fruits to the ham using halved cocktail sticks.
- Baste the meat well and return to the oven for a further 30 min.
- Leave the ham to cold overnight.
- Remove the cocktail sticks before serving.
- Serve with Cumberland Sauce (qv)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 17g | |
| Calories 14 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 56mg | 2% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.09g | 2% |
| Protein 0.26g | 0% |
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