Honey-Mustard Gammon
with Mashed Potato & Creamy Parsley Sauce
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
½
Chicken Stock Powder
2
Gammon Steaks
15
Honey
½
Flat Leaf Parsley
1
Courgette
(May contain traces of: Celery)
½
Dijon Mustard
112.5
Creme Fraiche
(Contains: Milk)
2
Carrot
450
Potatoes
Not included in your delivery
100
Water
Utensils
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. 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!
