Pulled Gammon & Black Pudding Hash….For Andy.

By Simon  , , ,   

June 22, 2015

For you Andy....The real deal. Gammon knuckles slowly cooked in water with a tonne of flavour, drained & roasted while you knock up a groovy hash of sweet potato, carrot, onion, herbs & black pudding. Dressed with a heap of healthy pea shoots drenched in a fresh kicking mustard mayo.... Boom.........

  • Prep: 20 mins
  • Cook: 5 hrs
  • Yields: 1


2 Ham hocks or Gammon knuckles

1 Handful Bay Leaves

2 Onions

1 Scattering Black peppercorns

1 Handful Fresh picked herbs, use herbs rosemary, thyme, parsley.....

1-2 Tart apples

1 Sweet potato

2 Carrots

1 Onion

1 Handful Freshly chopped herbs

Sea salt & freshly milled black pepper

2 Handful Black pudding

Mustard mayo

2-3 Handful Pea shoots


So here we go Andy, as promised I felt into you during our last event in the Curious Kitchen and this is the dish that sung to me as a reflection of you.  It's simple to make in advance, super tasty with an array of bold flavours, is vibrant to look at and your guests will be stunned into moments of silence as you share and devour your feast.... Enjoy, and I am going to share this recipe in the now moment.....

The day before.....Firstly ask your butcher to remove the skin from the gammon knuckles, once home, rinse the joints in clean cold running water, place in a large pan covered with more cold water, cover with a lid and place in the fridge overnight.  In the morning empty the water and rinse again under cold running water.  Place the joints in a flameproof pan, add all the ingredients, ripped bay, onions, apples, black peppercorns, and herbs bruised in your hands.  Cover just to the top of the joints in fresh water and set over a gentle heat to simmer for 4 hours, slow slow slow.......

Whilst the pork is simmering away prepare the hash.  Roughly grate sweet potato, carrot, onion and black pudding, add the chopped herbs, season and set aside.

Here is a recipe for the kicking mustard mayo, it's simple and totally delicious.

Drain the gammon from the water, the meat should just pull from the bone, refrain at this moment from scoffing too much of the gammon.  Place the meat in a roasting dish, drizzle with olive oil and roast in a moderate oven 180c for 30 minutes, give it a forking every now and then.  The water is done with, you can discard it.  Into a large frying pan add a dash of oil with the hash mixture and gently fry until golden and crispy underneath, now turn it over.  The simplest way is onto a plate, turning the pan upside down, then back into the pan to cook the other side, about 30 minutes total.

When the hash is cooked, flip onto a large wooden board, layer the roasted & flaked gammon on top, a nice handful of pea-shoots, finally, drizzle with your home made mustard mayo.  Serve straight to your table with a jug of extra mustard mayo and the remaining pea-shoots and ice cold beer..... Boom.


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