Pineapple & chilli glazed gammon

• dry-cured boneless smoked gammon joint↗1.6kg kg
• pineapple juice↗300ml ml
• red chilli↗1 1

  finely chopped

• ginger↗3cm piece 3cm piece

  peeled and finely grated

• garlic granules↗1 tsp tsp
• tomato ketchup↗200ml ml
• red wine vinegar↗3 tbsp tbsp
• Worcestershire sauce↗3 tbsp tbsp
• dark brown soft sugar↗3 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• cayenne pepper↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the gammon in a large pan and cover with water. Bring to the 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.

2. 2

   Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the 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.

3. 3

   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.

4. 4

   Remove from the oven and rest for 15 mins. Carve and serve.