Ingredients
Ingredients:
• 2kg Huber’s Boneless Gammon Ham
• 1 can pineapple cubes, drained
• 80g tamarind paste
• 100ml water (to mix with tamarind paste)
• 150g gula melaka, chopped
• 1–1.5” galangal, chopped
• 1–1.5” ginger, chopped
• 1 large red chilli, chopped
• 1 tsp coriander powder
Cooking Method
Method:
2 ways to cook the Gammon Ham:
1) Stovetop: Keep the netting on and place the ham on a trivet in a large pot. Cover with water + aromatics (bay leaves, thyme, cloves). Bring to a boil, then simmer gently with lid ajar. Cook ~40 mins per kg (˜1½ hrs for 2kg) or until 72°C internal temp. Skim off froth and rotate occasionally.
2) Sous Vide: Leave the ham sealed and cook in a 62°C water bath for 5–6 hours. Cool slightly, remove from bag and netting, pat dry.
Tamarind Glaze: Blend tamarind water with pineapple, gula melaka, galangal, ginger + chilli. Simmer with coriander powder 10–15 mins until thickened. Let cool slightly before using, it will thicken further as it rests.
Glaze + Roasting: Place ham on a rack, fat side up. Score the fat in a diamond pattern and stud with cloves if desired. Brush generously with the tamarind glaze and roast at 170°C, basting every 10 minutes until golden, sticky, and the internal temperature reaches 72°C (about 40 minutes). Turn off the oven and let the ham rest inside until ready to serve.
