Baked Gammon with Pineapple and Greens
Simmering first cooks the joint through gently and takes the edge off the salt. The oven is only there to colour the fat and caramelise the pineapple. Keep the cooking water if you like, because it makes a good base for pea and ham soup.
ส่วนผสม
- 1 kg - Whole Gammon
- 4 - Pineapple , rings
- 200 g - Broccoli , steamed
- 150 g - Green Beans , steamed
- 1 - Salt and Pepper , To taste
วิธีปรุง
- Put the gammon in a large pan, cover it with cold water and bring to the boil. Skim off anything that rises.
- Turn the heat down and simmer gently for an hour and a half, topping up with hot water if the level drops below the joint.
- Heat the oven to 200C. Lift the gammon out, let it cool for a few minutes, then cut the skin away and score the fat in a diamond pattern.
- Press the pineapple rings onto the fat, fixing them with cocktail sticks, and sit the joint in a roasting tin.
- Bake for 25 minutes, until the fat has coloured and the edges of the pineapple caramelise.
- Steam the greens while it bakes. Rest the gammon for 10 minutes, carve, and keep the rest chilled for sandwiches and salads.
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