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Hi guys, I am going to share slow cooker gammon with pineapple and jacket/baked potatoes followed by old skool jam and coconut sponge with strawberry custard.Lets move forward.
Ingredients for the gammon:
- 1 tin of pineapple slices in pineapple juice
- 1 kg gammon joint
Method:
Place 3 pineapple slices at bottom of slow cooker and then place gammon on top. Put 3 more slices of pineapple on top of gammon and remainder around the sides. Pour the juice over the gammon, cover and cook on low for 8 hrs.
For the potatoes:
Prick potatoes all over and baste with olive oil and mixed herbs. Wrap tightly in foil and place in slow cooker. Cover and cook on High for 5-7 hrs turning every hr and half.
Ingredients for the pudding:
- 100g margarine
- 100g caster sugar
- 100g self raising flour
- 1 tsp baking powder
- 2 medium eggs
- 1 tsp vanilla essence
Method:
Mix all ingredients together to form a smooth batter. Line slow cooker with a large cake case and pour in mixture. Cover and cook on high with a tea towel under lid for 1 hr 15 mins to 1 hr 30 mins. Check after the 1 hr 15 min mark by poking a skewer through middle of cake if it comes out clean it’s done if not then leave for another 15 mins.
Once cake is cooked and cooled, cover top with strawberry jam and sprinkle with desiccated coconut. For the custard…ready made custard with a couple of drops of strawberry essence and red food colouring.
I hope you like this slow cooker gammon with pineapple and baked potatoes recipe. Don’t forget to share this recipe with your friends and family members. Thanks.
“By Sally Ryan”
