Gammon with mustard and pineapple glaze

Serves: 6

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Total Time: 120

Prep Time: 10

Cook Time: 110

• 1.5kg/3lb 4oz smoked gammon joint
• 1-2tbsp grainy mustard
• 300ml/½ pint pineapple juice
• 1  savoy cabbage, cut into eighths, or 4 baby cabbages

Method

1. Preheat oven to gas mark 5/190ºC (180ºC in a fan oven). Sit gammon joint in a roasting tin or casserole dish, and smother it with mustard. Pour in pineapple juice, cover with foil or a lid, and put it in oven for 1 hr, then add the cabbage around and under the gammon and put back in oven uncovered for about a further 40 mins, till gammon is golden and cabbage cooked.
2. Remove meat and cabbage and sit on a serving plate. Put roasting tin or casserole dish on heat and boil sauce for about 10 mins, till it begins to thicken. Pour over gammon and cabbage and serve. Serve with crispy potatoes.

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