Potted Gammon Recipe - Great British Chefs

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

PT1H30M

Adam Gray offers a refined take on the traditional gammon and pineapple combination in this potted gammon recipe. The caramelised peppered pineapple cubes have a wonderful sweet yet savoury flavour, which provides great balance for the salty nature of the gammon.

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Ingredients

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Potted gammon

1 gammon, 2-3kg in weight
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
curly parsley, 1 bunch, finely chopped

Peppered pineapple

1/2 pineapple, peeled
100g of caster sugar
20g of cracked black pepper
rapeseed oil

To serve

10 slices of sourdough bread, toasted
micro salad leaves

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Mini loaf tin 9.5 x 5 x 4cm

Method

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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

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

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

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

To prepare the pineapple, cut the pineapple into 2cm cubes and roll in the caster sugar

1/2 pineapple, peeled
100g of caster sugar

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

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

To serve, remove the potted gammon from the mould and place in the centre of each 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 the toasted sourdough bread and serve immediately