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Fiery Smoked Gammon Tacos


1 Old Fashioned smoked gammon hock


For the Stock:

  • 1 carrot, roughly sliced
  • 1 onion, quartered
  • 2 garlic cloves, smashed
  • 10 peppercorns
  • 1 tsp red pepper flakes
  • 1 tsp chipotle chilli flakes

For the Gammon taco filling:

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Shredded smoked gammon
  • 1 tbsp Chipotle in Adobo sauce
  • 1 tbsp tomato puree
  • 1 tsp Mexican oregano

For the Pineapple Salsa:

  • 300g fresh pineapple
  • 1 jalapeno pepper
  • 1 tbsp fresh coriander, finely chopped
  • Juice of one lime
  • Salt to season

For the Avocado Lime Crema:

  • 1 ripe Avocado
  • 1 tbsp fresh coriander, finely chopped
  • Juice of one lime
  • 1 tbsp rapeseed oil
  • Salt to season

Tacos and Garnish:

  • Store bought soft tacos or you can make soft corn tacos using masa harina flour
  • For the garnish, mix one finely chopped white onion, a large handful of finely chopped coriander, the zest & juice of one lime and salt for seasoning

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.

Shop for Ingredients

Old Fashioned Smoked Gammon Hock


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Bio Picture

Fiona Murray – MasterChef Contestant 2017

Since MasterChef Fiona has been providing supper clubs, pop up restaurants, sharing plate experiences, private catering and work in collaboration with some leading UK businesses.
Preparation Time: 15 minutes
Cooking Time: 3-4 hours

Hot Tips

The stock can be reduced down and kept in the freezer for other dishes which have a spicy note to them.

There are many specialist online stores which sell a variety of quality Mexican ingredients 

Mexican oregano is not the same as Mediterranean oregano, it has a strong flavour and herbaceous with liquorice-lemon notes and can be added to a variety of Mexican dishes.