Try this easy mustard-roasted gammon served with an Indian-inspired coleslaw, with mustard-seeds and red chilli.
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Ingredients
- 900g-1.2kg piece of gammon, soaked in water overnight
- 1 onion, halved
- 1 carrot
- Few bay leaves
- 1 tbsp mustard
- 1 tbsp demerara sugar
For the Indian coleslaw
- 2 tbsp olive oil
- 1 tbsp whole mustard seeds
- 1 whole dried red chilli (optional)
- 300g carrots, shredded
- 1 smallish white cabbage (approx 300g), cored and finely sliced
- 1 tsp salt
- ½ tsp caster sugar
- Juice of 1 lemon
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Method
- Put the gammon in a large pan with the onion, carrot and bay leaves. Bring to the boil, then simmer for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220°C/fan200°C/gas 7. Put the gammon in a roasting tin, spread with the mustard and sprinkle with the demerara sugar, then roast for 20-25 minutes.
- For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds. Remove the lid and add the chilli, carrot and cabbage. Stir-fry everything for about a minute, then add the salt and sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the gammon.
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