Pineapple Vinegar Glazed Gammon

Cooked over fire or in the oven using Kai by Matblak Maple Smoked Pineapple Vinegar

Serves 6–8

Cook time 3–4 hours

Ingredients

2–2.5 kg smoked or unsmoked gammon joint, rind on if possible

Kai by Matblak Smoked Maple Pineapple Vinegar (about 100ml total)

Coarse sea salt

Cracked black pepper

Method

If using a BBQ, set it up for indirect cooking at around 160°C. Add a few chunks of apple or cherry wood if you want a gentle sweetness to the smoke. For the oven, preheat to 160°C fan and place a wire rack over a roasting tray with a small amount of water in the bottom to keep humidity high.

Pat the gammon dry and score the fat lightly in a diamond pattern. Season with pepper. Place it on the grill or rack and cook slowly for about 2 hours until the internal temperature reaches 60°C.

Start building flavour by misting the entire surface of the gammon with Kai by Matblak Smoked Maple Pineapple Vinegar every 20 to 30 minutes. The vinegar will gradually form a thin caramelised glaze as it cooks.

When the gammon reaches 72°C, give it a heavier spray and let it cook for another 15 minutes so the glaze sets and darkens

Remove from the BBQ or oven and rest uncovered for 20 minutes. The surface should be sticky and glossy. Slice thick and pour over any resting juices, then finish with one last light spray before serving. The acidity of the vinegar cuts through the fat and brings about world peace.