Posted in: Recipes
Retro Recipe Revival: Sticky Baked GammonIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us spice up your Sunday lunch with a modern twist on a classic flavour combination- it’s Sticky Baked Gammon.
Recommended applianceTower 7.5L Stainless Steel Pressure Cooker Total time to table: 2 hours 15 minutes Total Cost Per Serving: £2.08p Contains Nuts? No Suitable for Vegetarians? No Serves: 10
- 3-4kg gammon (single piece or smaller pieces with a combined weight of 3-4kg)
- 1 litre pineapple juice
- 100g black treacle
- 100g ginger (roughly chopped)
- x3 tbsp tomato ketchup
- x3 tbsp sweet chilli sauce
- x3 tbsp clear honey
- x1 tbsp allspice (ground)
- Prepare your ingredients and grind the allspice. We recommend the Tower Dual Bladed Mini Chopper and Grinder for this.
- Place the gammon joint (or joints) into your pressure cooker.
- Pour the pineapple juice over the meat, saving around 150ml for the glaze. Bring up to a high pressure and cook for one hour.
- Slowly release the pressure before removing the gammon and pouring off the cooking liquid.
- Cut away the rind and most of the fat but leave a thin layer of fat covering the meat.
- Blend the rest of the pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli sauce and honey together using a stick blender (something like the Tower 300W Stick Blender is a great tool for this) until you have a thin paste.
- Spread the paste over the gammon and set aside until ready to bake. For extra flavour you can cover the gammon in cling film and place in the fridge for up to 48 hours to let the meat marinate.
- Heat the oven to 200C/180C fan/ gas mark 6 and roast your gammon for around 30 minutes or until the glaze is hot and sticky.
- Break the meat into large chunks, plate up and serve with seasonal vegetables.