Baked Ham Salad With Fresh Herb Pesto Dressing

Cooking time:100 min

Serves:6 people

Ingredients

  • 1.35kg (3lb) Lean smoked gammon joint
  • Salad leaves
  • New potatoes, boiled

Glaze

  • 60ml (4tbsp) Dark chunky marmalade
  • 15ml (1tbsp) Sweet chilli sauce
  • 15ml (1tbsp) Demerara sugar

Pesto Dressing

  • 15ml (1tbsp) Fresh basil
  • 15ml (1tbsp) Fresh mint
  • 1 Clove garlic
  • 25g (1oz) Pinenuts
  • 30ml Grated Parmesan cheese
  • 45ml (3tbsp) Extra virgin olive oil
  • 15ml (1tbsp) White wine vinegar

 

Method:

Place gammon joint in a large saucepan and cover with water.

Bring to the boil and simmer for the calculated cooking time – 20 mins per 450g/1/2kg (1lb) plus 20 mins.

Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.

Preheat oven to , 180°C/Gas Mark 4-5.Mix together glaze ingredients.

Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.

To make Dressing: Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture. Serve gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and a fresh pesto dressing.

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