Christmas Pineapple Gammon/Ham

• 4 lbs gammon ham
• 14 pint unsweetened pineapple juice
• 3 tablespoons golden syrup or 3 tablespoons clear honey, if you prefer
• 1 (7 ounce) can pineapple rings, drained & cut into chunks (or use ready diced)
• 20 -25 whole cloves
• the tip of a teaspoon cinnamon

1. 1: Put the gammon/ham into large saucepan & cover with cold water.
2. Boil for 10 minutes, then taste the water, if it's still very salty, change the water.
3. Bring back to the boil then simmer for 30 minutes.
4. 2: preheat oven to 180c/350f/gas4.
5. 3: Remove gammon from the water.
6. Leave to cool slightly.
7. 4: Using a sharp knife, remove the skin, leaving as much of the fat as possible.
8. Score the exposed fat in a diamond pattern.
9. 5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.
10. 6: In the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.
11. 7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7.
12. Pour warm syrup mixture over the whole gammon.
13. 8: Attach pineapple pieces to the scored fat, securing each with a clove if using.
14. If not using cloves, secure pineapple pieces with cocktail sticks, but be careful.
15. 9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
16. 10: Remove from oven & allow to rest for about 5-10 minutes.
17. Carve & serve hot or cold.

gammon ham, pineapple juice, golden syrup, pineapple rings, cloves, cinnamon

Taken from www.food.com/recipe/christmas-pineapple-gammon-ham-391333 (may not work)