Unsmoked Gammon Soup, with Carrot, Parsnip, Onion and Turnip

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This soup began as a vegetable dish, made with a small white onion, one peeled parsnip, two medium carrots, and half a turnip (peeled). It was complete with some vegetable stock, and half a teaspoonful of white (or black) pepper. Simmered under glass for an hour, and then mashed before serving. 

I then added diced unsmoked gammon from a joint I'd roasted the day before. I also added the juices from the roast (done in a casserole dish). Again, simmered for an hour under glass before serving. I added black pepper as a final garnish. One of the most delicious soups I have made. 

 

Tomato and Unsmoked Gammon Risotto

A simple Italian style dish, made with chopped roast gammon (from a 1 kg joint, cooked in the oven for one and a half hours), carrots, courgette and red pepper. The carrots, the red pepper, and courgette (all diced) were stir-fried in a drizzle of olive oil for fifteen minutes at a low to medium heat. After which water was added, along with two squirts of tomato puree. Allowed to boil down until the sauce had thickened (about twenty-five minutes). The herbs rosemary and basil were added. Plus diced garlic. 

The rice (basmati or long grain) was prepared separately, cooked for fifteen minutes at a low heat in slightly salted water, and allowed to stand for another fifteen minutes. Then drained. 

Stirred together on the plate, and dressed with ground white pepper. 

 

Chicken and Ham Pie

A chicken and vegetable soup made a couple of days ago was augmented with some diced roast unsmoked gammon from the joint I cooked yesterday.Thickened with a teaspoonful of arrowroot (you can use cornflour instead - mix while the soup base is cold).

Placed in an ovenproof glass dish, along with some boiled potato, and covered with a square of pastry dough, rolled flat, and crimped around the edges. Make a hole in the centre with a sharp knife, to allow steam to escape from the dish.

Preheat an oven to 180 degrees, and cook on the middle shelf for between 45 to 50 minutes. Watch carefully, and turn the heat down a little if the pastry browns quickly. Served here as the pie emerged from the oven. Delicious!

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.

Roast Gammon in a Sherry and White Wine Sauce

Sliced Roast Gammon joint, in a sherry and white wine sauce, flavoured with a hint of mace. Served with green beans and roasted parsnip. I had this today and it was delicious! No herbs, no pepper. Just the sauce, which was thickened with a smidgin of cornflour.

  

Roast Gammon in a Sherry and White Wine Sauce