Potted Gammon with Peppered Pineapple

Potted Gammon with Peppered Pineapple

Makes 10 portions
Ingredients:
1 Piece of gammon – 2 -3 kg
2 Onions – peeled and cut into four
2 Large carrots – peeled and cut in half
1 Head of celery – cut into three
1 Bulb of garlic – cut in half
2 Bay leaves
2 Whole cloves
½ Bunch curly parsley – finely chopped
½ Pineapple – peeled
20g Cracked black pepper
100g Caster sugar
Selection of salad leaves
Rapeseed oil
Method
  • Place the whole gammon in a large container and run under cold water for 30 minutes.
  • Place the gammon in a large saucepan with all the cut vegetables and cover with cold water.
  • Bring the gammon to the boil and simmer gently for approx 3 – 4 hours, skimming away any excess scum. Top up saucepan with more water if necessary.
  • To check if the whole gammon is cooked, the small bone at the base of the gammon should easily be removed.
  • Leave the gammon to cool down to room temp in the saucepan of cooking stock.
  • Remove the gammon from the cooking liquor and pick all the meat from the bones, discarding any fat, skin etc.
  • Pick the meat down into strands and mix with the chopped parsley and a little of the cooking liquor.
  • Place the picked meat into either a stainless steel ring or a terrine mould lined with cling film and place in the fridge to set over night.
  • Cut the peeled pineapple into 2cm cubes and roll in the caster sugar.
  • Heat a cast iron frying pan to a high heat and add the sugar coated pineapple cubes.
  • They will instantly start to caramelise to a golden brown colour and move around the pan so that they cook evenly on all sides for 2 – 3 minutes.
  • Sprinkle the cracked over the caramelised pineapple and continue to cook for a further minute.
  • Pour the caramelise peppered pineapple onto a baking tray and leave to cool to room temperature.
To serve
  • Remove the potted gammon from the ring and place in the centre of the serving plate.
  • Spoon the peppered pineapple around and garnish with a selection of micro salad leaves drizzled with a little British rapeseed oil.
  • Garnish with toasted sourdough bread.