We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Baked Ham With Ginger & Apricot

Baked Ham With Ginger & Apricot

Rating
4.5rating out of 5

(583 reviews from our customers)

Prep Time

45 min

Cuisine

British

This baby baked ham is cooked with a sweet and spicy fresh honey, ginger and apricot chutney, which counteracts the salty ham. Served alongside sage-roasted seasonal veg. Ham-azing!

Prep Time

45 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
Diced Apricots2
50g diced apricots †
Brussel-Sprouts
100g Brussels sprouts
fresh-ginger
1 knob of fresh root ginger (15g)
fresh-sage
5g fresh sage
Potatoes
300g potatoes
Baby-gammon-joint
1 x 300g British baby gammon joint
honey-pot
1 honey pot (28g)
Carrot
100g carrots
You Will Need
Tin foil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 50g diced apricots<span class="strong">†</span>
  • 100g Brussels sprouts
  • 15g fresh root ginger
  • 5g sage
  • 300g potatoes
  • 1 x 300g British baby gammon joint
  • 1 honey pot (25g)
  • 1 carrot
Typical Values per 100g per serving
Energy 412 kJ
98 kcal
2043 kJ
485 kcal
Fat
of which saturates
2.7 g
0.8 g
13.3 g
4.2 g
Carbohydrate
of which sugars
12.3 g
5.3 g
61.1 g
26.5 g
Fibre 1.4 g 7.1 g
Protein 6.7 g 33.4 g
Salt 0.71 g 3.5 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g parsnips
parsnips
50g diced apricots
apricots (97%), rice flour, preservative: sulphur dioxide (sulphites)
100g Brussels sprouts
brussel sprouts (100%)
15g fresh root ginger
ginger
5g sage
sage (100%)
300g potatoes
potato
1 x 300g British baby gammon joint
pork (89%), water, salt, preservatives, antioxidant
1 honey pot (25g)
blossom honey
1 carrot
carrot
Allergens
  • Allergens highlighted by † (sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Baked Ham With Ginger & Apricot

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pat the baby gammon dry with kitchen paper

Heat a dry pan (preferably non-stick) over a high heat

Once hot, add the gammon and cook all over until browned (seared) for approx. 5 min 

Tip: use tongs for greater turning control 

2 Baked Ham With Ginger & Apricot

Transfer the browned gammon to a baking tray (use tin foil to avoid mess!) keeping the pan for later

Season with plenty of pepper and place in the oven for 35-40 min or until cooked through and piping hot

 

3 Baked Ham With Ginger & Apricot

Meanwhile, cut the potatoes (skins on) into bite-size pieces

Peel and cut the parsnip[s] and carrot[s] into bite-size pieces 

Add the potatoes, parsnips and carrot to a separate baking tray, drizzle them with vegetable oil and season with a pinch of salt

Place the tray in the oven for an initial 25 min or until everything's starting to crisp

4 Baked Ham With Ginger & Apricot

Meanwhile, chop the diced apricots up so they are finely chopped 

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger 

5 Baked Ham With Ginger & Apricot

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped ginger and chopped apricots and cook for 2-3 min

Add 100ml [200ml] water and the honey then reduce the heat to very low and cook for a further 10-15 min or until you have a jammy, coarse chutney

Tip: mash the chutney with a fork to bind it together more

6 Baked Ham With Ginger & Apricot

Meanwhile, separate the sage leaves from their stems and finely chop

Trim the tails off the Brussels sprouts 

Tip: cut any larger sprouts in half so that they cook evenly

7 Baked Ham With Ginger & Apricot

Add the sage and Brussels sprouts to the baking tray

Return the tray to the oven for a further 10-15 min or until everything is cooked through - this is your roast veg

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Once cooked, transfer the gammon to a clean chopping board, cover it with a tea towel and leave it to rest for 5 min

Once rested, slice the gammon and serve it with the roast veg and chutney

Enjoy!

 

Share this recipe