Potted gammon with peppered pineapple

  • Starter
  • medium
  • 10
  • 1 hour 30 minutes, plus overnight setting time

PT1H30M

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Ingredients

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Imperial

Potted gammon

Peppered pineapple

To serve

  • 10 slices of sourdough bread, toasted
  • micro salad leaves
1
To start the dish, place the whole gammon in a large container and run under cold water for 30 minutes
2
Place the gammon in a large saucepan with all of the cut vegetables, cloves and bay, pouring in enough cold water to cover. Bring to the boil and simmer gently for approximately 3-4 hours, skimming away any excess scum that rises to the surface as it cooks. Top up the saucepan with more water if necessary
3
To check that the gammon is ready, gently pull the small bone at the base of the gammon - it should easily come away from the flesh. Once cooked, leave the gammon to cool down in the stock to room temperature before removing
4
Remove the gammon from the cooking liquor and pick all of the meat from the bones, discarding any fat, skin and sinew. Place the picked meat into a bowl and mix with the chopped parsley. Divide the mix between the mini loaf tins, a stainless steel ring or a terrine mould lined with cling film. Place in the fridge to set overnight
5
To prepare the pineapple, cut the pineapple into 2cm cubes and roll in the caster sugar
6
Place a cast iron frying pan over a high heat and add the sugar-coated pineapple cubes - they will instantly start to caramelise to a golden brown colour. Move them around the pan so that they cook evenly on all sides for 2–3 minutes
7
Sprinkle the cracked black pepper over the caramelised pineapple and continue to cook for a further minute. Pour the caramelised peppered pineapple onto a baking tray and leave to cool to room temperature
8
To serve, remove the potted gammon from the mould and place in the centre of each serving plate
9
Spoon the peppered pineapple around and garnish with a selection of micro salad leaves drizzled with a little British rapeseed oil. Garnish with the toasted sourdough bread and serve immediately
  • micro salad leaves
  • rapeseed oil
  • 10 slices of sourdough bread, toasted
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