Adam Gray’s Potted Gammon with Peppered Pineapple
60 minutes 30 minutes
Cook like a pro
- 2 - 3 kg Gammon
- 2 Onions, peeled and halved
- 2 Large carrots, peeled and halved
- 1 Head of celery, cut into three
- 1 Bulb of garlic, halved
- 2 Bay leaves
- 2 Cloves
- 1 Bunch of curly parsley, finely chopped
- 1/2 Pineapple, peeled
- 20g (3/4oz) Cracked black pepper
- 100g Caster sugar
- Rapeseed oil
Take a large container, place the whole gammon inside the container and run under cold water for 30 minutes.
Transfer the gammon into a large saucepan and add the cut vegetables, cloves and bay leaves. Pour enough cold water to cover all the ingredients. Boil the contents and then turn down to a simmer for 3-4 hours. Ensure you remove any excess scum that builds at the top during cooking. If need be, add more water.
To make sure the gammon is cooked, slowly pull the small bone at the base – this should easily fall away from the flesh. Once the gammon is cooked, leave it in the stock at room temperature to cool down.
Take out the gammon from the cooking liquor, pull away the meat from the bones and remove any fat, skin and sinew. Take the meat and mix it with the chopped parsley in a small bowl. Divide the mix equally into the loaf tins, a stainless steel ring or a terrine mould. Refrigerate overnight.
Prepare the pineapple by cutting it into 2cm-sized cubes and then rolling in the caster sugar.
Add the pineapple cubes to a cast iron frying pan over a high heat. They should start to caramelise quickly and turn brown. Cook evenly on all sides by for 2-3 minutes.
Season the pineapple with cracked black pepper and continue to cook for another minute. Pour the caramelised and now peppered pineapple onto a clean baking tray. Leave to one side to cool down to room temperature.
Take out the potted gammon from the mould and serve in the middle of each serving plate.
Put the peppered pineapple on the plate around the gammon and finish with a handful of micro salad leaves dressed with some British rapeseed oil. Finally add some toasted sourdough to each plate and serve immediately