Recipe Station

In a large pot place the gammon joint, onions, and pineapple juice. Place over a high heat and bring to a boil.

Once boiling reduce to a medium heat and simmer for 70 minutes. (Gammon's joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint change the cooking time accordingly.)

Once cooked carefully remove the gammon joint from the pan and place on a roasting tin to cool slightly.

Preheat the oven to 190°C (375°F)

For the glaze, in a small pan over a medium heat place all the glaze ingredients. Stir and bring to a boil. Cook for 10 minutes or until slightly reduced and glossy.

Next carefully remove the skin from the gammon joint, to aid this you can use a small knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

Score a diamond pattern on the fat and push a clove into each cross section.

Liberally brush the gammon joint with the glaze making sure you have at least half left over.

Place in the oven for 40 minutes glazing again half way through.

Carve and serve.

There you have it. The perfect way to create the perfect ham for any meal!

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