Get ready to transform an ordinary dinner into a culinary masterpiece with this irresistible Pineapple Chilli Glazed Gammon! Imagine a succulent joint of meat, perfectly glazed with a sweet, tangy, and subtly spicy coating that will make your dinner guests swoon. This British-inspired dish combines the tropical sweetness of pineapple with a fiery kick of chili, creating a harmonious blend of flavors that will tantalize your palate and elevate your cooking game. Whether you're hosting a festive gathering or craving a show-stopping main course, this recipe promises to deliver an unforgettable dining experience that's both impressive and deliciously simple to prepare.
Ingredients
- 1.5 kg gammon joint
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili flakes
- 1 pineapple, sliced
Instructions
- Remove the gammon joint from the refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat the oven to 180°C (350°F). Place the gammon joint in a large roasting tin, ensuring it fits comfortably.
- If the gammon has a layer of rind, score it in a diamond pattern with a sharp knife to help the glaze penetrate and create a crispy exterior.
- In a mixing bowl, combine pineapple juice, brown sugar, soy sauce, Dijon mustard, and chili flakes. Whisk thoroughly to create a smooth glaze.
- Pour half of the glaze over the gammon, ensuring it's evenly coated. Reserve the remaining glaze for basting.
- Cover the roasting tin with aluminum foil and place in the preheated oven. Roast for approximately 1 hour and 30 minutes.
- Every 30 minutes, remove the foil and baste the gammon with the remaining glaze, rotating the tin to ensure even cooking.
- During the last 30 minutes of cooking, arrange pineapple slices around the gammon in the roasting tin.
- Check the internal temperature of the gammon - it should reach 65°C (145°F) for perfect doneness.
- Remove from the oven and let the gammon rest for 15-20 minutes before carving to allow juices to redistribute.
- Slice the gammon and serve with the caramelized pineapple slices, garnishing with extra chili flakes if desired.
Tips
- Room Temperature Magic: Always let your gammon joint sit at room temperature for an hour before cooking to ensure even heat distribution.
- Scoring Secrets: When scoring the rind, make shallow, precise diamond-shaped cuts. This helps the glaze penetrate and creates an irresistibly crispy exterior.
- Glaze Like a Pro: Baste frequently to build layers of flavor and prevent the meat from drying out. The more you baste, the more caramelized and delicious your gammon becomes.
- Temperature is Key: Use a meat thermometer to check the internal temperature. Aim for 65°C (145°F) for perfectly cooked, juicy meat.
- Resting Ritual: Let the gammon rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Pineapple Placement: Arrange pineapple slices strategically during the final cooking stage to caramelize and enhance the overall flavor profile.
- Spice Control: Adjust chili flakes to suit your heat preference. For a milder version, reduce the quantity; for heat lovers, feel free to add extra!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
