Clewlow’s Baked Ham Salad With Fresh Herb Pesto Dressing #Recipe

Vanessa Owen
21st March 2020

Glazed Ham

Place gammon joint in a large saucepan and cover with water.

Bring to the boil and simmer for the calculated cooking time – 20 mins per 450g/1/2kg (1lb) plus 20 mins.

Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.

Preheat oven to , 180°C/Gas Mark 4-5. Mix together glaze ingredients.

Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.

Pesto Dressing

Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture.

Serve gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and a fresh pesto dressing.

Recipe Info

Serves

6

Ingredients

Glazed Ham

1.35kg (3lb) Lean smoked gammon joint
Salad leaves
New potatoes, boiled
60ml (4tbsp) Dark chunky marmalade
15ml (1tbsp) Sweet chilli sauce
15ml (1tbsp) Demerara sugar

Pesto Dressing

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

Equipment

Food processor / hand blender
Large saucepan
Baking tray
Foil