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Potted gammon with peppered pineapple

Potted gammon with peppered pineapple

Potted gammon with peppered pineapple

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

PT1H30M

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1
To start the dish, place the whole gammon in a large container and run under cold water for 30 minutes
  • 1 gammon, 2-3kg in weight
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
  • 2 onions, peeled and quartered
  • 2 large carrots, peeled and halved
  • 1 head of celery, cut into three
  • 1 bulb of garlic, halved
  • 2 bay leaves
  • 2 cloves
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
  • curly parsley, 1 bunch, finely chopped
5
To prepare the pineapple, cut the pineapple into 2cm cubes and roll in the caster sugar
  • 1/2 pineapple, peeled
  • 100g of 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
  • 20g of cracked black pepper
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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