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Spiced Pineapple Ham

A sweet & sticky ham, that has been poached in lightly spiced Cornish pineapple cider before being glazed in maple syrup & pineapple jam.
Great in a sandwich or with egg, chips & parsley sauce.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: English
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Roasting Tin
  • Wire Rack
  • Digital Scales
  • Digital Food Probe

Ingredients

Ham

  • 2 kg Boneless Gammon Joint Rind & String On
  • 1 Litre Pineapple Cider (I use Rattler) Keep 100ml Separate For The Glaze
  • 3 Sticks Celery
  • 2 Carrots
  • 2 Onions
  • 1 Bulb Garlic Cut In Half
  • 2 Oranges
  • Rosemary & Thyme 10 Sprigs Of Each
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 1 tsp Mixed Spice
  • 1 tsp Ground Ginger
  • 1/4 tsp Black Peppercorns

To Glaze

  • 150 g Maple Syrup
  • 100 ml Pineapple Cider
  • 75 g Dark Brown Sugar
  • 2 Oranges Zest & Juice
  • 3 tbsp Pineapple Jam
  • Cloves To Stud

Instructions

  • Poaching The Gammon
    Place the gammon in a container & completely cover with cold water. Cover & leave in the fridge overnight.
  • The next day, roughly chop all of the vegetables & juice the oranges (keep the orange skins).
  • Place the soaked ham in a large pot & add the vegetables, oranges (juice & skins), garlic, herbs & all of the dry ingredients. Pour over the cider, topping up with cold water if necessary (the gammon needs to be completely covered in liquid). Place a lid on your pot.
  • Over a high heat, bring the gammon to a boil, lower the heat & allow to gently simmer until a food probe inserted into the gammon reads 60°c (skimming the stock when necessary). The ham should take around 1 hour to poach.
  • Once cooked, remove the ham from the cooking liquid & place on a metal rack that’s sat in a foil lined roasting tray. Leave to cool slightly whilst you make the glaze.
  • Preheat an oven to 190°c.
  • Making The Glaze
    Place all of the glaze ingredients (apart from the cloves) into a saucepan. Cook over a medium heat until the sugar has dissolved & the glaze has reduced roughly by half.
  • Pass the glaze through a fine sieve before using.
  • Glazing The Ham
    Using a sharp knife, remove both the string & the skin from the ham, leaving a thick & even layer of fat. Lightly score the fat in a criss-cross pattern & stud each scored diamond with a clove.
  • Brush the ham generously with glaze & roast in your preheated oven for 15 minutes.
  • Take the ham out of the oven & brush with more glaze.
  • Return to the oven & bake the ham for a further 30 minutes, brushing with glaze every 10 minutes.
  • Once the ham is cooked, leave it to rest in the tray for at least 20 minutes. Transfer to a chopping board & slice. Alternatively, the ham can be refrigerated as a whole joint then sliced & served cold.

Notes

Cooking In An Aga.
To poach the gammon, bring to a simmer on the boiling plate then cook in the simmering oven for 30 minutes - 1 hour, or until a food probe inserted in the gammon reads 60°c. Skim the stock every 20 minutes or so.
To glaze, roast in the centre of the baking oven.