Barbacoa gammon with black bean & mango salsa
Gammon is the ideal roast and the fruity salsa complements it perfectly. No.1 Gammon Joints vary in weight from 0.9-1.5kg, so adjust cooking time accordingly.
- CourseMain meal
- Prepare15 mins
- Cook2 hrs
- Total time2 hrs 15 mins
- No.1 Unsmoked Gammon Joint (about 1.4kg)
- 2 bay leaves
- 6 black peppercorns
- 5 clove/s garlic, whole
- 1 onion, quartered
- 1 carrot, cut into large chunks
- 1 stick celery, cut into large chunks
For the glaze
- 2 tbsp Cooks’ Ingredients Barbacoa Seasoning
- 3 tbsp light brown soft sugar
- ½ unwaxed lime, zest and juice
- ¼ x 25g pack coriander, stalks finely chopped
For the salsa
- ½ red onion, finely chopped
- 1 large ripe mango, flesh cubed
- 400g can black beans, drained and rinsed
- 2 tbsp olive oil
- 1 unwaxed lime, zest and juice
- 1 red chilli, deseeded and chopped
- ½ x 25g pack coriander, leaves and stalks finely chopped
Place the gammon in a large saucepan. Add the bay leaves, peppercorns, garlic, onion, carrot and celery. Pour in enough water to fully cover the gammon and bring to the boil over a high heat. Reduce to a slow simmer and cover. Cook for 1 hour, topping up with boiling water from the kettle if needed.
After 1 hour, turn off the heat and leave the gammon to continue cooking in the lidded pan for 15 minutes. Meanwhile, preheat the oven to 180ºC, gas mark 4. Combine all the ingredients for the glaze and set aside.
Lift the gammon out of the stock and onto a roasting tin, then pat dry with kitchen paper and brush with most of the glaze (adding 1-2 tbsp water to the glaze, if needed, to make it spreadable). Roast for 20 minutes, then brush with the remaining glaze and roast for a further 15-20 minutes, until golden and the joint is thoroughly cooked in the middle.
While the gammon is in the oven, make the salsa by combining all the ingredients. Season with salt to taste. When the gammon is ready, carve and serve with the salsa.
Typical values per serving when made using specific products in recipe