Roast gammon joint with pan rösti and parsley sauce
- November 2020
- Serves 4-6
- Hands on time 20 mins, oven time 1 hour 45 mins
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!
- 32.1g (10.2g)
- 19.1g (4g sugars)
- 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
- 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.
- 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).
Swap potatoes for shredded celeriac, courgettes or carrots – or use a mix.
If you’re feeling really hungry, serve this tasty combo with fried eggs.
Bake the gammon 1-2 days ahead, then slice to serve with the rösti or use up as cold cuts to make sandwiches.
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