Honey-Mustard Gammon

Name: Honey-Mustard Gammon with Mashed Potato, Roasted Veggies and Creamy Sauce
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 4 Carrot; 2 Courgette; 1 Flat Leaf Parsley; 2 Potato; 2 Honey; 1 English Mustard; 4 Gammon Steak; 200 Water; 1 Chicken Stock Pot; 1 Creme Fraiche

with Mashed Potato, Roasted Veggies and Creamy Sauce

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Pineapple rings and other culinary crimes have done much to tarnish gammon's reputation. But treated simply and shown some respect it can be a classic. Here we've given it a honey mustard glaze. It's sweet but with a bit of a kick and pairs beautifully with the savoury, salty meat. Add some mash, roasted veggies and a creamy parsley sauce and you've got yourself a feast. Enjoy!

Tags:

Family Friendly

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Carrot

Courgette

(May contain traces of: Celery)

Flat Leaf Parsley

Potato

Honey

English Mustard

(Contains: Mustard)

Gammon Steak

Chicken Stock Pot

Creme Fraiche

(Contains: Milk)

Not included in your delivery

200

Water

Nutritional information

Energy (kcal)594 kcal

Energy (kJ)2485 kJ

Fat20 g

of which saturates12 g

Carbohydrate67 g

of which sugars23 g

Protein42 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Grill Pan

Instructions

Preheat your oven to 200°C and put a Large Saucepan of water with a pinch of salt on to boil for the potato.Peel the carrot. Remove the top and bottom from the carrot and courgette and chop into batons roughly the size of your little finger. Roughly chop the parsley (stalks and all).

Pop the carrot on a baking tray along with a splash of oil, a pinch of salt and a grind of black pepper. Give the tray a good shake. Roast on the top shelf of your oven for 10 mins. Then add the courgette to the tray and shake again. Roast for a further 15 mins.

Meanwhile, peel and chop the potato into 3cm pieces. Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain in a colander and return to the pan. Add a knob of butter and splash of milk (if you have them) along with a pinch of salt and a grind of black pepper and mash until smooth. Put a lid on to keep warm.

Combine the honey, mustard (careful, it's hot!) and some black pepper in a mixing bowl. Add the gammon and coat in the mixture. Heat a splash of oil in a frying pan on medium heat and lay in the gammon. Cook for 4 mins on each side. Transfer to a plate and cover with foil to rest. TIP: The gammon is cooked when it is no longer pink in the middle.

Add the water (amount specified in the ingredient list) and the chicken stock pot to the (now empty) frying pan and stir around to dissolve the stock pot and ‘de-glaze’ the pan.TIP: This will get all the meaty bits from the pan into the sauce. Simmer the sauce until reduced by a third, 2 mins. Take off the heat and stir in the parsley and crème fraîche.