Name: Gammon with pineapple and accordion sweet potatoes
Prep time: 25 min
Cook time: 2 h
Yield: 4
Ingredients: 1 piece of pork gammon 1–1.2 kg (or boneless leg); 2 tbsp honey; 2 tbsp Dijon mustard; 2 tbsp brown sugar; 1 cup pineapple juice; 2 κ.σ melted butter; 1 tsp fresh thyme; whole cloves; pepper; 4 medium sweet potatoes, well washed; 2 tbsp honey; 1 tbsp fresh thyme; 100 g feta; ½ pomegranate (seeds only); salt; pepper

Gammon with pineapple and accordion sweet potatoes

Servings

Preperation

25 minutes

Cooking

2 hours

Waiting

–

Boil the gammon in a pot with enough water to fully cover it for 1 hour and 30 minutes, until tender. Drain and place it in a baking tray lined with parchment paper.

For the sweet potatoes: place them between two sticks (chopsticks) and cut them lengthwise into thin slices, without reaching the bottom (the chopsticks help so they don’t cut all the way through).

Boil them in a pot with salted water for 20 minutes, until they soften slightly, and drain carefully.

Prepare the glaze: in a bowl mix the honey, mustard, brown sugar, pineapple juice, butter, thyme and pepper.

Remove the skin from the gammon, score it diagonally with a small knife and stick cloves at the points where the lines meet.

Brush the gammon with the glaze and place the sweet potatoes around it in the same tray.

Bake at 200°C (fan) for 30 minutes, spooning the pan juices over it at intervals until caramelized and glossy.

Once out of the oven, sprinkle the sweet potatoes with crumbled feta and pomegranate.

Slice the gammon and serve together with the hasselback sweet potatoes.