Friday, 7 February 2014

Slow cooked Gammon & Pineapple


1 gammon joint
1 tin of pineapple chunks in juice
2 tbsps honey
boiling water


  1. Soak the gammon in cold water for 24 hours before starting to cook, as this helps some of the salt from the meat to soak out, making it less salty.
  2. Place the joint in the slow cooker and rub honey into the fat.
  3. Pour the pineapple & juice over the joint and add boiling hot water so that the meat is sat in approximately 1 inch of liquid.
  4. Leave on a low heat in the slow cooker for 6-8 hours.

Enjoy with honey roasted parsnips and other steamed or roasted vegetables and potatoes.

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