Sticky Gammon Steaks Food

SLOW-BAKED STICKY GAMMON

Slow-baked sticky gammon image

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

Provided by Sarah Cook

Time 5h15m

Number Of Ingredients 8

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

Steps:

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.
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.
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).
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.

Nutrition Facts : Calories 593 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Protein 61 grams protein, Sodium 8.3 milligram of sodium

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