Gammon joint with pineapple glaze is the British roast centrepiece when you want sweet sticky glaze over a boneless gammon. Simmer then roast Boneless Gammon Joint 1kg with pineapple, mustard and brown sugar until lacquered. Shop Gammon for butcher gammon joints ready for the Sunday table.
Ingredients
- 1kg boneless gammon joint
- 1 tin pineapple rings in juice (reserve juice)
- 2 tbsp soft brown sugar; 1 tbsp Dijon or English mustard
- 1 tbsp honey; handful of cloves (optional)
- Bay leaf and peppercorns for the simmering water
- Roast potatoes, greens and parsley sauce or gravy to serve
Method
- Cover the gammon with cold water, add bay and peppercorns, bring to a simmer and cook 20 minutes per 500g.
- Heat oven to 200°C fan. Lift gammon out, cool slightly, remove any rind and score the fat.
- Mix brown sugar, mustard, honey and 3 tbsp pineapple juice. Brush over the fat; stud with cloves if using.
- Arrange pineapple rings on top and roast 20–25 minutes, basting once, until sticky and golden.
- Rest 15 minutes, carve thick slices and serve with roasties and greens — proper pineapple-glazed gammon.
Want steaks instead? Gammon Steak 2x 8oz glaze the same way in a pan. Browse Gammon Steaks for weeknight gammon.
