Braised gammon and quick Boston beans
- April 2008
- Serves 4
- 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.
- 18.9g (5.6g saturated)
- 39.3g (9.8g sugars)
- 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
- 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.
- 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.
- Season with black pepper, thickly slice the gammon and serve with the beans and steamed buttered greens.
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.
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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