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Gammon with Honey and Pineapple Glaze

1 Gammon joint; (approx 1.8kg, 4lb)
75 g Clear honey; (3oz)
1 tb Lemon juice
1 Clove garlic; crushed
2 ts Wholegrain mustard
Salt and freshly ground black pepper
1 sm Fresh pineapple; peeled and cut into large chunks

Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4.

Roast the gammon following instructions on the pack.

Blend together the honey, lemon juice, garlic, mustard and seasoning.

At this point when the foil is removed from the gammon joint, brush over 3/4 of the glaze and place the pineapple pieces around the edge of the joint.

Return to the oven for the final 30 minutes of cooking.

Transfer to a serving plate and serve with the roasted pineapple around the edge and brush over the remaining glaze.

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