Recently I started cooking a gammon for my little family and I to enjoy. My husband Howard and son Ted used to buy a lot of packed ham from the supermarket for sandwiches. I started to read the ingredients and I noticed a lot of chemical nasties. It was then that I decided to start cooking a gammon ham.
Although the gammon we buy from the supermarket still has nasties in it, they are a lot less. Therefore I much prefer to cook gammon instead of buy it. As I don’t have sandwiches I decided to try the ham in a salad with a roasted peach. It was so tasty that of course I had to share the recipe with you. Below is a video and recipe for you.
What is your favourite way to eat roast gammon ham? Let me know in the comments below and please don’t forget to like and follow me.
Serves 1
Equipment needed
- Saucepan
- Sieve
- Chopping board
- Sharp knife
- Small bowl
- Stirring spoon
Ingredients
- Honey, Tomato and Ginger Roast Ham x 100g
- Roasted Peaches x 1 peach
- Quinoa x 75g
- Rocket x 1 handful
- Cherry tomatoes x 10 – 12
- Olive oil x 1 tbsp
- Tamari x 1 tsp
- Honey x 1/2 tsp
- Salt and pepper to taste
Method
- Start by measuring two centimetres on a wooden spoon.
- Measure your quinoa and pour it into the sieve.
- Wash the quinoa through twice under a tap.
- Put the washed quinoa into a saucepan.
- Flatten the quinoa down as much as possible until it’s all even spread across the base of the pan.
- Boil the kettle.
- Place the wooden soup on top of the quinoa.
- Now carefully pour over the boiling water until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the quinoa.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 30 – 40 minutes.
- Do not remove the lid during the cooking process.
- When the water looks like it has been absorbed by the quinoa then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the water has evaporated.
- Remove the lid completely and give the quinoa a stir.
- Set aside.
- Chop the ham into bite size pieces and set aside.
- Slice the roasted peaches into bite size pieces.
- Next slice the cherry tomatoes in half.
- Pour the olive oil, tamari and honey into the small mixing bowl.
- Add salt and pepper to taste.
- Stir these ingredients together.
- Add the quinoa to a serving bowl.
- Place all the other ingredients into the bowl.
- Pour over the salad dressing and toss these ingredients together.
- Then serve and enjoy.
Pork and Peach Quinoa Salad was a delicious lunch. It was quick and easy to prepare and cook. All the ingredients in this dish are freezable so you could make a big batch and freeze it for another occasion. As long as you have already frozen the ham or the peaches you will be ok. It makes a great breakfast lunch or dinner. Plus it makes great leftovers too. However you decide to eat this dish, as always, please enjoy. Thank you.
Googies Kitchen Life 