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

Pete Goffe-Wood’s famous grilled smoked gammon topped with grilled pineapple salsa, with a chilli kick! You can also enjoy this pineapple & chilli salsa with grilled pork chops.

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Cooking Methods

  • Grilling
  • Roasting

Serves

8

Prep Time

20 minutes

Cooking Time

1 hour 15 minutes

Ingredients

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

Directions

For the Gammon:

  1. Place the gammon in a large pot with the water, spices and aromatics and simmer for 1 hour.
  2. Remove from the cooking liquid and allow to cool slightly.
  3. 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.
  4. 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.)
  5. For the Salsa:

    1. Place the pineapple slices on a hot grid and cook for 3 minutes or until the pineapple begins to colour and soften.
    2. Remove from the heat and cut into a neat dice.
    3. 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.
    4. Grate the ginger into the salsa. Finely chop the chillies and add to the salsa, followed by the lime juice and chopped coriander.
    5. Season to taste with the salt, pepper and sugar.
    6. To Serve:

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