• Jo Marsden

Smoked Gammon with a rich Pineapple Jus, Mini Roast Potatoes & Seasonal Veg

Updated: Dec 3, 2021

The first in my new Restaurant Meals @ Home Series! Beautifully tender smoked gammon, mini crispy & fluffy roast potatoes, seasonal veg, and the most amazing pineapple jus, a great combination for a nice evening in, pair with a crisp and fruity white wine.

Shop smartly and you can make this dish for just under £5 per person! #YouTube video #recipie out soon!

Ingredients:

  1. 1 x Smoked gammon joint

  2. 2 x Red onions

  3. 2 x Wonky carrots (you can use normal we prefer wonky!)

  4. 1 x Bag of new potatoes

  5. 1 x Bunch parsley (for garnish)

  6. 1 x Large parsnip

  7. 1 x Chicken, thyme, and garlic stock

  8. 1 x Pineapple rings (tinned) in juice (not syrup)

  9. 4 x Garlic cloves

  10. 2 x Bay leaves

  11. Handful black peppercorns

  12. A little dijon mustard

  13. A little olive oil

  14. A little beef dripping (if you have it)

  15. Seasonal veg to serve

Method:

Take your Gammon out of the fridge to let it come up to room temperature. Then place it into a large saucepan of water, just under the top of the gammon. Into this place, a handful of black peppercorns, 2 bay leaves, 1 carrot cut into large chunks, and one red onion halved. Bring to the boil, then simmer for 25 mins per 500g plus 5 mins.


Meanwhile, take a large deep roasting tray and make a trivet using the parsnip (halved), the red onion (halved), 2 carrots (halved), 2 cloves of garlic (crushed with the back of a knife), the tin of pineapple and all of the juice. Season and drizzle with olive oil, then roast in the oven @ 180 degrees fan with tin foil on top for 30 mins.


Take the new potatoes, skins on! And wash thoroughly to remove the starch, then place in a pan of boiling salted water for around 20 mins until soft. Remove and allow to steam dry in a colander. Once the gammon has finished, take it out of the water, allow it to drain, then lightly brush all over with a little Dijon Mustard. Remove the tin foil from the top of the trivet roasting tray. Place the gammon on top of the trivet and cook for 30 mins on 190 degrees fan.


10 minutes before the gammon finishes roasting in the oven, put a large glug of olive oil and some beef dripping (optional) into a roasting tray, and place into the oven to pre-heat. Take the gammon out of the oven and allow to rest for 30 mins under tin foil. Whilst the gammon rests place the potatoes into the hot oil and season well with rock salt. Cook these for 20/30 mins at 200 degrees celsius, turning regularly. Just before they come out, crush 2 garlic cloves and chuck them into the tray with the potatoes. When ready finish with rock salt and drain, removing the crushed garlic cloves.


To Make the Jus:

Whilst the gammon is resting and the potatoes are roasting. It's time to get on with the pineapple jus. In the trivet pan, add the stockpot, a little boiling water and mash everything together until you have a thick paste. Work out from here, adding more and more water and whisking together. Leave this to simmer down for 15/20 mins until it's at the consistency you want. Add a little more water then sieve the jus into a pan, discarding the remaining trivet veg etc. Check for seasoning, and thickness, once you're happy, leave it on a low heat to blip away.


To Plate:

Carve the gammon into slices, serve with seasonal veg, the mini roasties, and of course the pineapple jus, sprinkle over a little chopped flat-leaf parsley to finish!


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