Adam Gray’s Potted Gammon with Peppered Pineapple
1 hour 30 minutes
Cook like a pro
- 1x 2-3kg gammon joint
- 2 onions, peeled and halved
- 2 large carrots, peeled and halved
- 1 head of celery, cut into three
- 1 garlic bulb, halved
- 2 bay leaves
- 2 whole cloves
- 1 bunch finely chopped curly parsley
- ½ fresh pineapple, peeled and cut into 2cm cubes
- 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. Bring to the boil, reduce the heat and simmer for 3-4 hours. Remove any excess scum that floats to the top during cooking with a large spoon. If need be, add more water.
To check 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.
Remove the gammon from the cooking liquor, pull the meat away from the bones and remove any fat, skin and sinew. Take the meat and mix it with the parsley in a bowl. Divide the mix equally into either loaf tins, a stainless steel ring or a terrine mould. Cover and refrigerate overnight.
Roll the pineapple cubes in the caster sugar.
Heat a large cast iron frying pan, add the pineapple and cook 2-3 minutes until caramelised.
Season the pineapple with cracked black pepper and continue to cook for another minute. Transfer the caramelised pineapple onto a clean baking tray and leave to cool.
Remove the potted gammon from the mould and arrange in the middle of each serving plate.
Arrange the pineapple around the gammon and finish with a handful of micro salad leaves dressed with some rapeseed oil. Finally, add some toasted sourdough to each plate and serve immediately.