HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Gammon
Honey-Mustard Gammon

Honey-Mustard Gammon

with Mashed Potato & Creamy Parsley 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 bit of 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 bit of a feast.


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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 unit(s)


½ bunch(es)

Flat Leaf Parsley

1 pack(s)


1 sachet


½ pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

2 unit(s)

Gammon Steak

½ sachet

Chicken Stock Powder

¾ pot(s)

Creme Fraiche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat19.0 g
of which saturates12.0 g
Carbohydrate67 g
of which sugars23.0 g
Protein42 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Potato Masher
Aluminum Foil
Frying Pan
Mixing Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Remove the top and bottom from the carrot (no need to peel!) 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 lined baking tray along with splash of oil, a pinch of salt and a grind of 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 pepper. Mash until smooth. Cover with a lid to keep warm.


Combine the honey, mustard (careful, it's hot!) and some pepper in a mixing bowl. Add the gammon and coat in the mixture. Heat a splash of oil in a frying pan on medium-high heat and lay in the gammon. Cook for 5 mins on each side. Transfer to a plate and cover with foil to rest. TIP: The gammon is cooked when the centre looks the colour of cooked bacon.


Add the water (see ingredients for amount) and the 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, 2-3 mins. Take off the heat and stir in the parsley and crème fraîche.


Serve the gammon with the veggies on the side, a good dollop of mashed potato and a spoonful of creamy parsley sauce. Dig in!