Potted Gammon with Peppered Pineapple
Makes 10 portions
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
- 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.
- 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.