Sticky pineapple gammon with festive slaw

Simmering the gammon in pineapple juice first keeps the meat tender and juicy, and baking in the oven to finish gives it that delicious sticky glaze. Partly slice then serve in the middle of the table for a great buffet centrepiece.

Ingredients

Serves: 6

Ready in: 1hr 45 mins

• 1kg Co-op Unsmoked Gammon Joint
• 500ml pineapple juice
• 2 tbsp white wine vinegar
• 8 whole peppercorns (optional)
• 1½ tbsp soft brown sugar
• ½ tbsp English mustard
• 2 x 227g tins Co-op Pineapple Rings

For the festive slaw

• 1 red onion, finely sliced
• 1 lemon, juiced
• 3 tsp Co-op Cranberry Sauce
• 2 tsp red or white wine vinegar
• 2 tbsp extra virgin olive oil
• 3 carrots, shredded
• ¼ white cabbage, shredded
• Small handful parsley, leaves picked and finely chopped

Method

1. Put the gammon joint in a large deep pan and cover with water. Bring to the boil. Once it starts to bubble, remove the gammon and pour the water away.
2. Return the gammon to the pan and pour in the pineapple juice and white wine vinegar. Add the peppercorns (if using) and top up with cold water, to cover the joint. Bring back to the boil, then turn down the heat and simmer for 1 hr.
3.  Heat the oven to 220°C/fan 200°C/gas 7. Mix the sugar with the mustard in small bowl.
4.  Remove the gammon from the pan. Score the fat into a diamond pattern and put the joint in a roasting tin.
5.  Spread the mustard and sugar mixture over the outside of the meat. Put the pineapple rings into the tin around the joint and pour in the juice from one of the tins of pineapple so the liquid covers the bottom of the roasting tin.
6.  Bake the gammon in the oven for 30-40 mins, basting halfway, until everything is caramelised and sticky.
7.  Meanwhile, make the slaw. Put the red onion in a bowl with the lemon juice and set aside. Make a dressing by whisking the cranberry sauce with the vinegar and oil, plus some seasoning.
8.  Toss the shredded carrots and cabbage in a bowl, then add the soaked onion and lemon juice, plus the cranberry dressing and chopped parsley; toss to combine.
9.  Serve the ham in slices with the festive slaw on the side.