Ingredients
12 total- 1.5kg unsmoked gammon joint
- 2 red onions, 1 roughly chopped, 1 finely diced
- 1 tsp whole black peppercorns
- 10g flat-leaf parsley, stalks kept whole, leaves reserved and finely chopped
- 10g mint, stalks kept whole, leaves reserved and chopped
- 1 lemon, zested and juiced
- 1 good pinch chilli flakes
- 2 peaches, quartered and roughly chopped
- 200g cherry tomatoes, quartered
- ½ (1kg) pack baby potatoes, halved
- 100g stringless beans, sliced into 3cm lengths
- 200g frozen garden peas
Method
8 stepsStep 1
Place the gammon in a large, deep pan (aim for a snug-ish fit). Arrange the roughly chopped onion, peppercorns, parsley stalks and mint stalks around it, then cover the gammon with water (approx. 1.2 litres).
Step 2
Bring to the boil, skimming any scum that rises to the surface, then cover and reduce to a low simmer for 1 hr 15 mins or until easily pierced with a sharp knife.
Step 3
Meanwhile, prepare the salsa. Combine the finely diced onion, lemon zest and juice, chilli flakes and a pinch of salt in a bowl. Leave to pickle for 15-30 mins, then gently toss through the peaches and tomatoes. Add the reserved mint leaves.
Step 4
Parboil the potatoes in a separate pan for 10 mins, then drain and set aside.
Step 5
Carefully lift the gammon out of the pan and transfer to a large plate or tin. Cover with foil and leave to rest. Strain the gammon stock into a clean pan and put it on the hob over medium heat; simmer uncovered for 10 mins or until reduced by a third.
Step 6
Tip the parboiled potatoes into the reduced stock and simmer for 5 mins or until just cooked. Remove with a slotted spoon and set aside.
Step 7
Drop the beans into the stock, cook for 3 mins, then add the peas. Continue simmering for 3 mins more, then drain the veg, reserving the stock. Return about 100ml of the stock to the pan; reserve the remaining 500ml to use in other recipes. Bring the 100ml stock to a simmer over medium heat, then add the reserved parsley leaves and cook for 2 mins to make a light sauce.
Step 8
Slice one-third of the gammon into 1cm-thick pieces; reserve the rest (approx. 750g) to use in other recipes. Divide the sliced gammon between 4 plates, along with the potatoes, beans and peas. Slosh over a little of the hot parsley sauce and top with a dollop of the salsa. The ham and stock will keep well in chilled airtight containers for up to 5 days, or sliced and frozen in portions for up to 3 months.