Roast gammon joint with pan rösti and parsley sauce

Name: Roast gammon joint with pan rösti and parsley sauce
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 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

Portion size: Serves 4-6
Hands on time 20 mins, oven time 1 hour 45 mins
Difficulty: easy

Jen Bedloe

Former head of food, delicious.

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Gammon isn’t just for Christmas Day! Use up this crowd-pleasing meat in our midweek roast gammon joint recipe, which comes served atop a giant potato rösti!

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Ingredients

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

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Method

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.
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.
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.
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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).