Slow-baked sticky gammon

The recipe Slow-baked sticky gammon can be made in roughly 5 hours and 15 minutes. For $3.91 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 60g of protein, 13g of fat, and a total of 493 calories. This recipe serves 10. It is a good option if you're following a gluten free and dairy free diet. 108 people were glad they tried this recipe. If you have pineapple juice, clear honey, ginger, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. It is brought to you by BBC Good Food. With a spoonacular score of 96%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Sticky gammon steaks with apple & bulghar salad, Slow Cooker Sticky Ribs, and Slow Cooker Sticky Chicken.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 270 minutes

 

Ingredients:

100g black treacle

3 tbsp clear honey

3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints)

100g ginger, roughly chopped

1 tbsp ground allspice

1 liter pineapple juice

3 tbsp sweet chilli sauce

3 tbsp tomato ketchup

Equipment:

oven

Cooking instruction summary:

Heat oven to 160C/140C fan/gas 3.Fit the gammon, quite snugly, in a big,deep roasting tin or casserole. Reserve150ml of the pineapple juice, then pourthe rest over the gammon, plus enough water to fill the tin about three-quartersfull. Cover tightly with a few sheets offoil, then put in the oven and bake for4 hrs. About halfway through, check theliquid levels and turn the gammon.Remove the gammon and pour off theliquid. 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, sweetchilli and honey together to combine toa purée. Spoon all over the gammon andset aside until ready to serve (or, if you’vemade at home before taking to the host’shouse, cover and chill for up to 48 hrs).To serve, heat oven to 200C/180C fan/gas 6. Roast for 30 mins until hot andsticky, then loosely break into largechunks to serve.

 

Step by step:


1. Heat oven to 160C/140C fan/gas 3.Fit the gammon, quite snugly, in a big,deep roasting tin or casserole. Reserve150ml of the pineapple juice, then pourthe rest over the gammon, plus enough water to fill the tin about three-quartersfull. Cover tightly with a few sheets offoil, then put in the oven and bake for4 hrs. About halfway through, check theliquid levels and turn the gammon.

2. Remove the gammon and pour off theliquid.

3. 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, sweetchilli and honey together to combine toa purée. Spoon all over the gammon andset aside until ready to serve (or, if you’vemade at home before taking to the host’shouse, cover and chill for up to 48 hrs).To serve, heat oven to 200C/180C fan/gas

4. Roast for 30 mins until hot andsticky, then loosely break into largechunks to serve.


Nutrition Information:

 

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Food Trivia

Starbucks donates 100% of its leftover food in partnership with the nonprofit Feeding America.

Food Joke

I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it`s the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they`re serving rum balls.2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it`s rare. In fact, it`s even rarer than single-malt scotch. You can`t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It`s not as if you`re going to turn into an eggnogaholic or something. It`s a treat. Enjoy it. Have one for me. Have two. It`s later then you think. It`s Christmas!3. If something comes with gravy, use it. That`s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.4. As for mashed potatoes, always ask if they`re made with skim milk or whole milk. If it`s skim, pass. Why bother? It`s like buying a sports car with an automatic transmission.5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you`ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don`t budge. Have as many as you can before becoming the center of attention. They`re like a beautiful pair of shoes. You can`t leave them behind. You`re not going to see them again.8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don`t like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?9. Did someone mention fruitcake? Granted, it`s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.10. And one final tip: If you don`t feel terrible when you leave the party or get up from the table, you haven`t been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

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