|Joint lean smoked gammon||3 1⁄2 Pound (1 1/2 Kilogram)|
|For the marinade:|
|White wine||1⁄4 Pint (150 Milliliter)|
|Pineapple syrup||1⁄4 Pint (150 Milliliter)|
|Black peppercorns||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Fresh bay leaves||2|
|For the glaze:|
|Demerara sugar||3 Tablespoon|
|Mustard powder||1 1⁄2 Teaspoon|
|For the sauce:|
|Arrowroot||2 Teaspoon (Leveled)|
|Water||1⁄4 Pint (150 Milliliter)|
|Tomato puree||2 Teaspoon|
|Pineapple rings||1⁄4 Cup (4 tbs) (For Garnish)|
|Watercress||1 (For Garnish)|
Smoked gammon, with its stronger flavour, is a good choice for this dish, but unsmoked or green bacon can be used, in which case omit the stage of soaking in water.
Place the smoked bacon into a bowl of cold water and leave for 2 to 3 hours then drain.
Mix the ingredients for the marinade in a casserole, add the gammon and leave for 24 hours, turning over once or twice.
Preheat the oven to 1900C/375Â°F, Gas Mark 5.
Lift the gammon from the marinade; keep this to add to the sauce.
Wrap the gammon loosely in foil and cook for 1 1.4 hours.
Unwrap the gammon, cut away the rind and score (cut) the fat in a neat design.
Blend the Demerara sugar and mustard powder and press into the gammon fat.
Return the joint to the oven with the glazed side uppermost; do not cover.
Cook for a further 25 minutes.
To make the sauce, strain the marinade into a saucepan.
Blend the arrowroot with the water and add to the pan with the tomato puree.
Stir over a moderate heat until the sauce thickens, then add a little sugar to taste.
Serve the gammon hot garnished with pineapple and watercress.
If serving the sauce cold, omit the sugar and add 2 tablespoons redcurrant jelly to the hot sauce.