Sticky orange marmalade, sweet pineapple & festive spices
Sticky orange marmalade, sweet pineapple & festive spices
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After cooking, allow the ham to cool before covering tightly with tin foil and storing in the fridge – it will keep happily for up to three days.
If you’re giving this as a gift, it’s best to cook it on the day you want to give it – this will give the lucky recipient the maximum time to enjoy it. Once cooked and cooled, keep it well covered and chilled in the fridge at all times (don’t be tempted to pop it under the tree!) and make sure you pass on the same instructions.
BUDGET-FRIENDLY SWAPS:
If you’re after a more cost-friendly recipe, simply ditch the pineapple and swap the gammon for 3 x 1.3kg unsmoked ham hocks. Follow the recipe up to step 3, then simmer gently for just 1 hour 30 minutes, and continue with the rest of the recipe above. When you reach step 9, use a couple of forks to shred the ham off the bone, discarding the bones and any wobbly bits of fat, then transfer to a serving platter and pour over any remaining glaze. You’ll end up with something really special, without breaking the bank.