Gammon with pan rösti
and parsley sauce
SERVES 4-6. HANDS-ON TIME 20 MIN,
OVEN TIME 1 HOUR 40-45 MIN
MAKE
AHEADBake the gammon 1-2 days
ahead, then slice to serve
with the rösti or use up as
cold cuts to make sandwiches.
EASY
SWAPSwap potatoes for shredded
celeriac, courgettes or
carrots– orusea mix.
FOOD
TEAM’S
TIPIf you’re feeling really
hungry, serve this tasty
combo with fried eggs.- 750g gammon joint
- 2 tsp honey
- 2 tsp mustard (any kind
you have to hand) - 500g potatoes, unpeeled
and grated - 1 small onion or leek,
finely sliced - 3 tbsp sunflower oil
for frying - 30g butter
- 2 tbsp extra-virgin
rapeseed oil or olive oil - 3 tbsp chopped fresh
flatleaf parsley - Grated zest ½ lemon
YOU’LL ALSO NEED...
- 20cm non-stick frying pan
1 Rub the gammon with the honey
and mustard, then season with
black pepper. Wrap tightly in foil,
then put in a roasting tin and bake
for 1½ hours. Remove the foil, then
bake for 10-15 minutes more until
browned and cooked through.
2 Put the grated potatoes in a large
bowl with salt and pepper and toss
well. Leave the potatoes for at least 5
minutes, then put in a clean tea towel
and squeeze out as much liquid as
you can. Return the potatoes to the
bowl, then mix in the onion/leek.
3 Heat the frying pan with the oil and
butter and, once it’s hot, add the
potato and leek mix in an even layer.
Fry for 6 minutes over a medium-
high heat, then cover the pan with a
baking sheet. Carefully flip the pan
over so the rösti is on the sheet, then
slide it back in the pan to cook the
other side. Cook for
5-6 minutes more or
until tender and golden brown.
4 Meanwhile, mix the extra-virgin
oil, parsley and lemon zest in a
small bowl. Slice the gammon,
then serve with the rösti,
drizzled with parsley oil
(add fried eggs on the
side if you like – see tip).
PER SERVING (FOR 6)
489kcals, 32.1g fat (10.2g
saturated), 29.5g protein, 19.1g carbs
(4g sugars), 4.14g salt, 2.5g fibre →eat well every day.
deliciousmagazine.co.uk 95
WHAT
TO BUY
750g outdoor-
bred British
gammon
joint