Braised gammon and quick Boston beans

Braised gammon and quick Boston beans
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make and 50 minutes to braise, plus soaking (if necessary)

This recipes is family-frienly and great for feeding a crowd. Its fuss free, making it perfect for dinner parties as you can utilise its cooking time to get on with other things.

Nutrition: per serving

Calories
536kcals
Fat
18.9g (5.6g saturated)
Protein
53.2g
Carbohydrates
39.3g (9.8g sugars)
Salt
5g
Calories
536kcals
Fat
18.9g (5.6g saturated)
Protein
53.2g
Carbohydrates
39.3g (9.8g sugars)
Salt
5g

Ingredients

  • 1 small (about 850g) smoked gammon joint
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp tomato purée
  • 2 tbsp maple syrup
  • 1 tbsp molasses or dark brown sugar
  • 2 tsp English mustard powder
  • ½ tsp ground cinnamon
  • 2 x 400g cans cannellini or haricot beans, drained and rinsed
  • 300ml chicken or vegetable stock

Method

  1. Preheat the oven to 180°C/fan160°C/ gas 4. Soak the gammon in cold water, if necessary (see tip, above) and rinse well. Pat dry with kitchen paper and set aside.
  2. Heat a roasting tin or casserole over a medium heat and brown the gammon, skin-side down at first, until golden all over – about 5-6 minutes. Set aside. Add the onion to the tin, stir for 1 minute, then add the garlic, tomato purée, maple syrup, molasses or sugar, mustard and cinnamon. Cook for a further minute, then add the beans and stock. Cover with a lid or foil and bake for 10 minutes. Add the gammon, re-cover and bake in the oven for a further 40 minutes – cook uncovered for the last 10 minutes to reduce the liquid slightly.
  3. Season with black pepper, thickly slice the gammon and serve with the beans and steamed buttered greens.

delicious. tips

  1. Smoked gammon can sometimes be overly salty so give it a quick soak in cold water for 15 minutes. If you buy gammon from a butcher, check whether it has been pre-soaked – if it has, you can skip the soaking step.

  2. Freeze for up to 1 month. Thaw, then reheat in a covered casserole for 20 minutes at 160°C/fan140°C/gas 3.

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