Baked Gammon With Pineapple
|Gammon||3 Pound (Use Middle Cut)|
|Pork dripping/Lard||1 Tablespoon (For Cooking)|
|Pineapple rings||8 Ounce (1 Small Tin)|
|Barbados/Demerara sugar||1 Tablespoon|
|Cloves/Demerara sugar||1 Teaspoon|
Soak the gammon for about 2 hours to remove excessive saltiness.
Wrap it in foil and cook in a moderate oven for an hour.
Remove foil and take off the skin.
Now put lard or pork dripping into the pan.
Score the fat of the gammon into diamonds.
Press brown sugar into the scored surface, and press a clove into each diamond.
Return to the pan and bake for a further 30 minutes, basting with the fat.
About 10 minutes before dishing up, slip the pineapple rings into the same dish to heat.