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

Ingredients

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

Method

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.

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