Gammon and parsley sauce is a classic combination. In this recipe the sauce is poured over the vegetables before baking and cheese is added just before the end of cooking time. The accompanying apricot and chilli jam adds a modern twist to this dish.
Occasion: Dinner
Cooking time: 120 minutes
Serves: 4
Ingredients:
- Gammon joint
Potato Bake:
- Potatoes
- Onions
- Can broad beans
- Milk
- Flat leaf parsley
- Seasoning
- Low fat spread
- Low fat cheese
Chilli Jam:
- Apricot jam
- Dried apricots
- Sweet chilli sauce
- Lemon juice
Preparation:
- Weigh the joint and calculate the cooking time: 20 mins per 450g/1/2kg (1lb) plus 20 mins
- Boil the gammon joint for half the cooking time and roast for the remainder.
- Preheat the oven to Gas Mark 4-5, 180C, 350F.
- One hour 10 minutes before the end of cooking time, layer 675g (1½lb) potatoes, peeled and very thinly sliced, 2 onions, thinly sliced, 300g (approx) can broad beans, drained, in a large (25cm (10”)) ovenproof dish.
- Mix together 150ml (¼pt) semi-skimmed milk, 30ml (2tbsp) flat leaf parsley and salt and black pepper and pour over the vegetables. Top with 25g (1oz) low fat spread, cover with foil and bake for about 1 hr until potatoes are tender.
10 minutes before the end of cooking time, remove the foil and sprinkle on 45ml (3tbsp) low fat Cheddar cheese, grated. Cook for remaining time. - Meanwhile make the jam: Place 30ml (2tbsp) apricot jam, 150g (5oz) dried apricots, chopped, 15ml (1tbsp) sweet chilli sauce and 15ml (1tbsp) lemon juice in a pan and gently heat for 3-4 minutes.
Serving Suggestion:
Serve the gammon hot, with the potato bake, hot apricot and chilli jam and extra steamed green vegetables.
Recipe by kind permission of Lovepork