2 ½-¾ in. thick gammon rashers (¾ lb. each)
4 level tablespoons dry mustard
6 oz. light soft brown sugar
8½ oz. can pineapple rings (4 rings)
maraschino cherries and watercress for garnish

1. Trim rind from the gammon rashers and snip the fat at intervals
2. Blend together the mustard, brown sugar and 4 tablespoonfuls pineapple juice.
3. Lay the gammon on the grill rack,s spread evenly with some of the sugar mixture.
4. Cook under a medium grill for 15 mins. Baste every 5 mins with pan drippings.
5. Turn gammon, spread with remaining sugar mixture. Cook for. further 15 mins. Place 2 pineapple rings and 2 cherries on each; baste and cook for a further 5 mins. If fat shows signs of over-browning, cover the fat with a piece of kitchen foil. Halve rashers and served garnished with watercress.

NB. If gammon tends to be salty, leave to soak in cold water for about 1 hr prior to cooking. Pat dry.

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SUGGESTED MENU

10/Salad Nicoise Set 1
32/Devilled Gammon with Pineapple, Sauté potatoes Set 2
Buttered sweetcorn
73/Flan à la Francipan Praline Set 4
Numbers refer to other Good Housekeeping cards

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Printed in Gr. Britain by Ritchie/Dickson Ltd.