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Guajillo and Pineapple Adobo Roast Ham
Ingredients
  • 1 x 2kg smoked gammon off the bone
  • 1 white onion, peeled
  • 8 cloves
  • 1 cinnamon stick
  • A few bay leaves (optional)
  • 500ml stout
  • 3 tbsp olive oil
  • Sea salt
  • subheading: For the glaze:
  • 30g dried guajillo chillies (about 4 to 5)
  • ½ tsp cumin seeds
  • 5 cloves
  • 400g pineapple flesh, roughly chopped
  • 5 large garlic cloves, peeled
  • 2 tsp ground cinnamon
  • 1 tbsp cider vinegar
  • 1 to 2 tsp chipotles en adobo
  • 80g demerara sugar
  • 125ml orange juice (I prefer freshly squeezed)
Steps
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