Honey-Glazed Gammon with Carrot and Potato Mash

This lip-smacking gammon casserole from Ed Baines is perfect for autumn weekend entertaining.
By Ed Baines
Honey-Glazed Gammon with Carrot and Potato Mash
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 60 g butter
  • 2 tbsp olive oil
  • 4 gammon steaks, weighing about 175g each
  • 1 clove garlic, finely chopped
  • 1 Spanish onion, finely chopped
  • 1 apple
  • 3 tbsp plain flour
  • 500 ml dry cider
  • 2 tbsp vegetable pickle, such as piccalilli
  • 1 tsp honey
  • 4 sage leaves
  • 1 tsp Dijon mustard
  • 01/2 lemons, juice only
  • 150 ml meat, vegetable or chicken stock
  • black pepper

For the carrot and potato mash:

  • 4 large potatoes, quartered
  • 2 large carrots, cut into chunks
  • 1 tsp sugar
  • 2 clove garlic
  • 2 tbsp olive oil
  • a handful of chopped parsley
  • 01/2 lemons, juice only
  • black pepper

Method

1. Melt the butter with the olive oil in a large flameproof casserole over low heat. When the butter begins to foam, add the gammon steaks. Fry for about 10 minutes until golden on both sides. Remove the gammon and set aside.

2. Add the garlic, onion and apple to the casserole. Gently fry for about 5 minutes until the onion is translucent.

3. Add the flour and cook for 1 minute, stirring.

4. Pour in the cider, bring to boil and simmer until reduced by half.

5. Stir in the pickle, honey, sage leaves and mustard. Simmer for 5 minutes then season to taste.

6. Put the gammon steaks back into the casserole, squeeze in the lemon juice and pour in the stock. Add another good pinch of salt and pepper, cover and simmer for a further 20-30 minutes.

7. While the gammon simmers, make the mash. Put the potatoes and carrots in a saucepan and cover with water. Add salt, cover and bring to the boil.

8. Add the sugar and garlic. Boil for 20 minutes over medium heat until the vegetables are tender.

9. Drain the vegetables, return to the pan and mash vigorously.

10. Mix in the olive oil, chopped parsley, a squeeze of lemon juice and seasoning to taste. Stir over low heat for 2-3 minutes. Serve the mash with the gammon.

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