2 kg boneless, unsmoked gammon
Place in a large saucepan with cold water bring to a rapid boil for 7 mins then throw off water.
Refill saucepan with fresh cold water,
add 2 whole carrots,
2 onions quartered,
2 leeks roughly chopped,
3 stalks celery chopped,
12 black peppercorns,
4 whole cloves,
2 bay leaves,
1 stick cinnamon,
salt and black pepper.
Bring to boil, gammon must be covered by water.
Simmer for 1 3/4 hours or until tender when tested with a fork.
Remove from heat leave to cool down in cooking liquid.
Preheat oven to 200°C line an oven tray with tin foil.
Remove the top piece of skin leaving a thin layer of skin on the gammon.
Score diamond shapes into the layer of fat with a sharp knife.
Stud with whole cloves.
Brush gammon with glaze and roast for 20 to 25 mins basting frequently until golden and caramelised.
1 x 227 g tin crushed pineapple,
1/4 cup sherry,
1/3 cup muscavado sugar,
2 tbsp white wine vinegar,
2 tsps ground ginger.
Heat all ingredients in a saucepan stir until all combined.
Baste on gammon.
Serve with braised red cabbage & veg.
Braised Red Cabbage
1/2 x head red cabbage washed and finely shredded
5 x red spring onions chopped
1/2 tsp minced garlic
1 apple peeled and grated
5 rashers of bacon finely diced
1/8 tsp ground cloves
Salt and black pepper to taste
Fry bacon, onion and garlic in a pan with a little olive oil until bacon is crisp.
Remove set aside.
Add 2 tbsp butter to pan add apple and cabbage and braise gently for 4 to 5 minutes tossing occasionally.
Add seasoning and serve.
Prepared, tried and tested by: Gail Haselsteiner