Place the gammon hock in a large pan and cover with cold water, bring to the boil and simmer for 10 minutes. Drain and place the hock back into the pan with the stock ingredients. Cover with cold water, bring to the boil and then reduce heat to a simmer, cook for 3 hours or until the meat falls from the bone. Leave to cool in the pan.

Once the gammon is cool, strip the meat from the bone, discarding the skin and trim any excessive fat.

Prepare the Salsa and Crema first. For the Salsa, place all the ingredients into a blender and blitz on a low/medium speed to create a chunky pineapple salsa, check the seasoning and adjust with a little more lime and salt as required. For the Crema, place all the ingredients into a blender and blitz on high speed to create a smooth avocado crema, again adjust the seasoning with lime and salt.

To cook the taco filling, heat a frying pan over a medium heat, add the oil, onion, garlic and sweat until translucent. Add the gammon strips, and warm through for a couple of minutes and then add the Chipotle in Adobo sauce, tomato puree and Mexican oregano, continue to cook for another 5 minutes, if the gammon starts to dry out add a little gammon stock.

Heat the soft tortillas as per the package instructions, or cook the tortillas if you have made your own corn tortillas.

Serve each taco with a generous helping of fiery gammon, pineapple salsa, avocado crema and top with the onion & coriander garnish.