Boiling the Gammon:
1 medium (1.25-1.5kg) smoked, uncooked Gammon;
1.5L ginger beer;
2 star anise;
1/2 tbsp (7ml) fennel seeds;
5cm knob ginger, sliced;
3 bay leaves;
8 black peppercorns;
Place Gammon in a pot and add ginger beer and spices, topping up with stock or water if gammon isn’t completely submerged.
Bring to boil, then reduce to a simmer.
Simmer for 30 minutes per 500g and simmered it for 1 hour and 15 minutes.
Drain and cool.
Pat dry and remove any netting.
Score fat 1/2cm deep.
Place in a roasting pan.
Preheat oven to 180°C.
Stud scored fat of boiled gammon with cloves.
Heat 1/2 cup (125ml) pineapple juice, 3 Tbsp (45ml) brown sugar, 10 drained maraschino cherries. Boil for 2 minutes.
Brush gammon with glaze, reserving some for basting.
Roast for 20-25 minutes, basting every 5-8 minutes, until crispy and fast is glossy.
Place on a platter and top with cherries and grilled pineapple on the side.
Rest meat for 10 minutes before carving and serving.