Baked Ham Salad With Pesto Dressing

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Ham SaladGammon cut into chunky wedge slices with salad leaves, boiled new potatoes and a fresh pesto dressing. Simple, yet packed full of flavour. A great summer dish. 

Serves 6
Cooking Time 100 mins

What You’ll Need: 

  • 1.35kg (3lb) Lean smoked gammon joint

Glaze:

  • 60ml (4tbsp) Dark chunky marmalade
  • 15ml (1tbsp) Sweet chilli sauce
  • 15ml (1tbsp) Demerara sugar
  • Salad leaves
  • New potatoes, boiled

Pesto Dressing:

  • 15ml (1tbsp) Fresh basil
  • 15ml (1tbsp) Fresh parsley
  • 15ml (1tbsp) Fresh mint
  • 1 Clove garlic
  • 25g (1oz) Pinenuts
  • 30ml (2tbsp) Grated Parmesan cheese
  • 45ml (3tbsp) Extra virgin olive oil
  • 15ml (1tbsp) White wine vinegar

What To Do: 

  1. Place gammon joint in a large saucepan and cover with water.
  2. Bring to the boil and simmer for the calculated cooking time –
  3. 20 mins per 450g/1/2kg (1lb) plus 20 mins.
  4. Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.
  5. Preheat oven to Gas Mark 4-5, 180°C, 350°F.
  6. Mix together glaze ingredients.
  7. Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.
  8. To make Dressing: Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture.

Recipe from Lovepork.co.uk

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