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.

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