Ingredients
3 gammon rashers (approx 0.5cm thick)
2 tblsp demerara sugar
a little mustard
small tin of pineapple rings
6 cloves
1 tblsp cornflour
Method
Cut off rind from gammon and snip fat off edges where needed.
Rub surface with half of the sugar and the mustard.
Stick two cloves in each rasher.
Place in meat dish and cover with juice from pineapple tin.
Cover and cook for 30mins at 170C.
Cut pineapple rings in half and spread with remaining sugar and brown for a few minutes under a hot grill.
Strain off juice from cooked gammon, thicken with cornflour and pour sauce over gammon to serve.