You will need
1.5 kg gammon, boned, with skin on
Ina Paarman’s Lemon & Black Pepper Seasoning
3 T (45 ml) wholegrain mustard*
½ cup (125 ml) brown sugar*
1 pineapple, peeled and cut into rings
¼ cup (60 ml) glacé red cherries, halved
Instead of the mustard and brown sugar use ½ cup (125ml) Ina Paarman’s Sticky Plum & Soy Marinade & Baste
¼ cup (60 ml) brown sugar
Adjust the oven rack to one slot below the middle. Preheat the oven to 160°C.
Place the gammon in a roasting tray, lined with a large sheet of wet baking paper.
Lightly oil the gammon. Lift the ends of the baking paper up and over so that the whole gammon is wrapped and loosely tented (see pic).
Transfer to the oven and bake for 1¾ hours.
Open the baking paper and leave the gammon to cool enough to allow you to cut away the netting. Loosen the skin, with a thin-bladed knife and carefully separate the skin from the meat without damaging the layer of fat underneath. Discard the skin and score the fat layer into a diamond lattice pattern.
Still working on the paper in the tray season the fat layer with Lemon & Black Pepper Seasoning and stud with cloves.
Add pineapple and cherries to the roasting tray..
To Make the Mustard Glaze
Turn the oven heat up to 200°C.
Spread mustard over the gammon.
Pack on brown sugar.
Return to the oven for ± 15 minutes, or until the glaze is brown.