Spiced pineapple and rum glazed gammon
Spiced pineapple and rum glazed gammon
1 x 2kg gammon
1 onion, peeled and quartered
1 stick celery, cut in half
4 cloves
Set oven to 180oc.
Place the gammon in a pot and add the onion, celery and cloves. Pour in water to half way up the gammon, cover with a lid and place in oven. Cook until fork tender – turning half way through the cooking – will take about 2 hours. Rest and remove any skin from gammon and score the fat.
Spiced pineapple and rum glaze
500ml pineapple juice
100g dark brown sugar
1 teaspoon allspice
½ teaspoon cinnamon
25g finely grated ginger
50ml golden rum
Place in a pan and boil to a thick syrup.
Place the gammon on a roasting tray and brush some of the glaze over.
Bake the gammon for a further 30 minutes, brushing regularly with the glaze until golden and bubbling.
Slice and serve
Cornbread Stuffing
Cornbread
135g cornmeal
50g plain flour
1 teaspoon baking soda
½ teaspoon salt
1 egg
275ml buttermilk
Set oven to 180oc and butter a loaf tin.
Mix the cornmeal, flour, baking soda and salt in a bowl.
Whisk the egg and buttermilk together and whisk into the dry ingredients. Pour into the tin and bake for 30 minutes or until an inserted skewer comes out clean. Cool and make into crumbs.
2 sticks celery finely chopped
2 small onions, finely chopped
75g butter
1 tablespoon fresh thyme leaves
600g sausage meat
300g cornmeal crumbs
2 tablespoons chopped celery and onion from ham
Cook the onions and celery in the butter gently until soft and golden. Add the thyme and cool. Mix into the sausage meat, celery and onion from ham and crumbs and then form into a sausage on a buttered tin foil.
Bake for 30 minutes in a 180oc oven or until cooked through. Rest and slice.
