Gammon comes from the leg of pork, it is lean with a covering of fat and skin. Gammon is great for boiling, it can also be roasted once cooked and cooled you can then use it as ham. There are 2 variants of gammon smoked or unsmoked.
1.6kg dry-cured boneless smoked gammon joint
For the glaze
300ml pineapple juice
1 red chilli, finely chopped
3cm piece ginger, peeled and finely grated
1 tsp garlic granules
200ml tomato ketchup
3 tbsp red wine vinegar
2 tbsp Worcestershire sauce
3 tbsp dark brown soft sugar
1 tbsp soy sauce
1 tsp cayenne pepper.
Put the gammon in a large pan and cover it with water. Bring to a boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to a boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.
Remove from the oven and rest for 15 mins. Carve and serve.