Unsmoked Gammon Joint

A bargain 1.4 kg gammon joint from Sainsbury's over Christmas. Oven roasted in a casserole dish with Spanish onion and diced carrots, and a drizzle of Olive oil.

Cooked for two hours altogether, on the middle shelf of the oven, at 190 deg. C. Take off the lid of the casserole dish for the last thirty minutes. A glorious smell in the kitchen!

Leave the joint to cool for an hour or two before carving with an electric knife.

Served with - in addition to the onion and carrots -  boiled potatoes,  cooked with coriander seeds. Also well served with Brocolli spears.

Unsmoked Gammon with Sweet Potato and Spring Onion

A 1.3kg gammon joint was roasted in the oven for two hours (at 190 deg C) inside a wrapping of foil. For the last thirty minutes the wrapping was opened to allow the joint to brown.

The sweet potato wedges and the diced spring onion were placed in the base of the oven for the last hour in a lidded casserole dish, after being dressed in peanut oil (ground nut oil).

Served with a gravy made with the juices from the joint, vegetable stock, and some dried sage. 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.

Unsmoked Gammon with Winter Vegetables

Boiled potato, steamed carrots and Brussels Sprouts. The main ingredient was unsmoked slices of gammon (carved from a roasted joint the previous day), served with a gravy made with chopped green peppers and onion. The gravy could be blended if you prefer.

Boil the potatoes for twenty minutes and steam the carrots for the same amount of time. The sprouts take less time - ten minutes should be enough.

The peppers and onion were cooked in a vegetable stock and some onion gravy granules (Bisto brand). Add the slices of gammon after about fifteen or twenty minutes. Cook under glass for another fifteen or twenty minutes. A small dash of sweet chilli sauce was added in the last five minutes. Not necessary, but I like the edge of heat it gives.