Gammon with mustard potatoes
Prep time: 20 mins
Recipe photograph by Dan Jones
Feed a family of four with our thrifty gammon with mustard potatoes recipe
Prep time: 20 mins
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Nutritional information (per serving)
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cookingSee more of Tamsin Burnett-Hall’s recipes
- 1 small onion
- 1 x 750g gammon joint, smoked or unsmoked
- 2 tbsp demerara sugar or light brown sugar
- 3 tbsp Dijon mustard
- 700g basics salad potatoes, cut into chunks
- 325g frozen green beans
- zest and juice of ½ lemon
- 3 tbsp extra-virgin olive oil
Step by step
Reserve a quarter of the onion for the potato salad if you wish, then slice the rest and add to a large pan with the gammon joint, still in its paper casing to hold its shape, and water to cover. Bring to a simmer, skim off any foam, then cook for 45 minutes. Meanwhile, preheat the oven to 200°C, fan 190°C, gas 6, and combine the sugar with 2 tablespoons of the mustard in a small bowl for the glaze.TipKeep the gammon cooking liquid to use as stock for a pea soup or risotto, adding any leftover gammon, finely chopped or shredded.
- When the gammon is done, transfer to a small foil-lined roasting tin (see Kitchen Tip). Carefully remove the casing, spoon the glaze over the joint and roast for 20 minutes or until starting to caramelise. Leave to rest for 10 minutes before carving.
- Once the gammon is in the oven, boil the potatoes in a large pan of salted water for 15 minutes. Add the green beans, bring back to the boil and cook until just tender. Drain into a colander.
- In a large bowl, whisk together 1 tablespoon of Dijon mustard with the lemon zest and juice, olive oil and the reserved onion if using, finely sliced. Season to taste, then mix in the potatoes and beans while still warm, to absorb the dressing.
- Carve the gammon into thin slices and serve with the potato salad.