Pete’s Grilled Smoked Gammon with Grilled Pineapple & Chilli salsa

For the Gammon:

• 2kg Food Lover’s Market Smoked Boneless Gammon
• 2l (4 cups) water
• 4 bay leaves
• 6 cloves
• 4 star anise
• 30ml (2 Tbsp) coriander seeds
• 1 onion, quartered
• 6 garlic cloves, crushed

For the Salsa:

• 1 pineapple, peeled and cut into rings
• 1 cucumber, seeds removed and diced
• 1 red pepper, seeds removed and diced
• 2 red chillies, finely chopped
• 1.5cm fresh ginger, peeled and grated
• Zest and juice of 1 lime
• 10g coriander, roughly chopped
• Salt, pepper and a pinch of sugar

For the Gammon:

• Place the gammon in a large pot with the water, spices and aromatics and simmer for 1 hour.
• Remove from the cooking liquid and allow to cool slightly.
• Remove the net and cut the gammon into 8 thick slices – “steaks” – then brush them with a little olive oil and place on the grid over hot coals.
• Cook on either side for approx. 2 minutes (remember the gammon is already cooked and if you leave it on the fire for too long it will dry out.)

For the Salsa:

• Place the pineapple slices on a hot grid and cook for 3 minutes or until the pineapple begins to colour and soften.
• Remove from the heat and cut into a neat dice.
• Cut the cucumber in half lengthwise and scrape out the seeds. Dice the cucumber and the red pepper. Add the grilled pineapple to the cucumber and peppers.
• Grate the ginger into the salsa. Finely chop the chillies and add to the salsa, followed by the lime juice and chopped coriander.
• Season to taste with the salt, pepper and sugar.

To Serve:

• Remove the gammon steaks from the fire, place on a serving platter and spoon over generous amounts of the pineapple salsa.