Potted gammon with peppered pineapple

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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.

First published in 2015




Potted gammon

Peppered pineapple

To serve

  • 10 slices of sourdough bread, toasted
  • micro salad leaves


  • Mini loaf tin 9.5 x 5 x 4cm


To start the dish, 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 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
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
To prepare the pineapple, cut the pineapple into 2cm cubes and roll in the 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
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
  • micro salad leaves
  • rapeseed oil
  • 10 slices of sourdough bread, toasted
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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