1 Gammon (1.5kg – if yours is bigger, the cooking time will adjust slightly – more on that below)
Water (enough to come halfway up the gammon when in the pot)
1 Can Pineapple rings
Chop up the carrots into large chunks
Chop the onion into 8 wedges
Place the gammon, with its string cover still on (if it has one), into a large pot. Put the carrots in and the onion. Now pour water into the pot so that the water covers half the gammon.
Put the lid on and boil for 40 minutes ( I didn’t boil at maximum temperature but just high enough to boil gently.)
You may need to add a little water once it’s been boiling for 20 minutes or so, just so that the water is still halfway up the gammon.
In the meantime, prepare the glaze – mix the honey and mustard together. Easy!!
Preheat the oven to 210°C
After boiling for 40 minutes, discard the water, carrots and onion (alternatively you can freeze the water into ice cube trays and use it as stock for soups and stews) and remove the string cover from the gammon.
Place the gammon in a roasting dish and spoon or brush the glaze over the top of the gammon.
Place the pineapple rings on the bottom of the roasting dish (this adds juice to glaze which you can use as a sauce when serving)…and it looks nice too!
Roast (without a lid) for 40 minutes at 210°C, until browned and crispy.
Slice and serve with your choice of starch and vegetables. You can pour the leftover juice in the roasting dish over the meat. Delicious!
* If your Gammon is bigger than 1.5kg, your cooking time should adjust slightly. Use a boiling time of roughly 25 minutes per kg of gammon. The roasting time should always be in the region of 40-50 minutes.