Gammon joint -
with herbs and pesto
Cooking duration approx. 150 minutes
Serves4–6
1 kg boned gammon
50 g pine nuts
60 g sun-dried tomatoes
1 bunch flat leaf parsley
1 bunch basil
2 cloves of garlic
50 g grated Parmesan
100 ml olive oil
Salt
Pepper
Method:
1. Trim the meat, then rinse it under
running water and pat it dry with
kitchen paper. Place the condensate
tray on the lowest shelf level. Place the
gammon on the wire rack and place the
rack on the second lowest level and
start the cooking process.
2. In the meantime, dry fry the pinenuts
in a pan on the hob. Roughly chop the
sun-dried tomatoes, parsley and basil.
Purée the pinenuts, tomatoes, parsley,
basil, garlic, parmesan, salt, pepper
and olive oil to make a pesto.
3. Once cooked, carve the gammon
and serve with the pesto and a crusty
white loaf of bread or baguette.
Setting:
Automatic / Roast / Gammon joint
Recipes for Automatic Roasting
73
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