2 Gammon Rashers, 1 Cm (1/2 Inch) Thick, Rinded
40 G (1 1/2 Oz) Butter
226 G (8 Oz) Can Pineapple Rings, Drained And Juice Reserved
60 Ml (4 Tbsp) Demerara Sugar
Watercress Sprigs, To Garnish
40 G (1 1/2 Oz) Butter
226 G (8 Oz) Can Pineapple Rings, Drained And Juice Reserved
60 Ml (4 Tbsp) Demerara Sugar
Watercress Sprigs, To Garnish
method
1. Snip the rasher fat at intervals and cut each rasher in half. Poach the rashers in a little water for 1-2 minutes. Drain.
2. Melt the butter in a pan and fry the rashers until golden brown on both sides—about 2 minutes. Remove the rashers and cool the butter remaining in the pan. Add the pineapple juice and sugar, dissolve over a low heat and bring to the boil. Return the rashers to the pan, lower the heat, cover and simmer for about 20 minutes, or until tender.
3. Arrange the rashers on a serving dish. Reduce the liquid in the pan by boiling rapidly. Add the pineapple rings and heat through. Arrange them on top of the rashers and pour the glaze over them. Garnish with watercress and serve with rice.
2. Melt the butter in a pan and fry the rashers until golden brown on both sides—about 2 minutes. Remove the rashers and cool the butter remaining in the pan. Add the pineapple juice and sugar, dissolve over a low heat and bring to the boil. Return the rashers to the pan, lower the heat, cover and simmer for about 20 minutes, or until tender.
3. Arrange the rashers on a serving dish. Reduce the liquid in the pan by boiling rapidly. Add the pineapple rings and heat through. Arrange them on top of the rashers and pour the glaze over them. Garnish with watercress and serve with rice.
serving amount
serves 4
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