From my complete collection of Good Housekeeping cookery cards, here’s another revolting recipe from the 1970s.


2 ½-¾ in. thick gammon rashers
4 tbsp dry mustard
6 oz. light soft brown sugar
8½ oz. can pineapple rings (4 rings)
maraschino cherries and watercress for garnish


Trim rind from the gammon rashers and snip the fat at intervals.

Blend together the mustard, brown sugar and 4 tablespoonfuls pineapple juice.

Lay the gammon on the grill rack, spread evenly with some of the sugar mixture.

Cook under a medium grill for 15 minutes. Baste every 5 minutes with pan drippings.

Turn gammon, spread with remaining sugar mixture. Cook for a further 15 minutes. Place two pineapple rings and two cherries on each; baste and cook for a further five minutes. If fat shows signs of over-browning, cover the fat with a piece of kitchen foil. Halve rashers and serve garnished with watercress.

N.B. If gammon tends to be salty, leave to soak in cold water for about 1 hour prior to cooking. Pat dry.