Unsmoked Gammon with Potato and Brocolli

An unsmoked gammon joint, cooked in the oven in a roasting tray in some loose wrapping in aluminium foil, cooked at 190 deg C for one hour and fifteen minutes. Allowed to cool and stored in the fridge. The juices were collected and formed the basis of a gravy.

The gravy was made with water, cornflour, paprika, a vegetable stock cube, and the juices from the joint (remove any fat from the top). Also some rosemary and thyme.

In this case I cooked the slices from the joint in the gravy in a flat glass-lidded pan, but did not serve the gravy with the dish. The flat cut semi peeled potato was cooked in the same pan with the gravy (thirty minutes altogether).

The brocolli was boiled for ten minutes in a separate pan under glass. Delicious! Served with a dusting of black pepper.