Everyone loves a retro classic, and you can't get much more throwback than gammon and pineapple. Our baby gammon joints are roasted whole, topped with a fresh parsley sauce and served with tender waxy potatoes and carrots.
Prep Time
55 min
Cuisine
British
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*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.
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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Heat a dry pan (preferably non-stick) on a high heat
Once hot, add the gammon joint(s) & cook until browned on all sides (approx. 5 min total time)
Tip: Trim off any fat for a leaner meal
2
Meanwhile, line a baking tray with tin foil
Transfer the seared gammon to the centre of the lined tray (reserve the pan for step 5)
Season with plenty of pepper and place in the oven for an initial 15 min until the gammon is releasing its juices
3
Meanwhile, cut the potatoes (with skin) into equal 3cm chunks
Peel and cut the carrots into 3cm chunks, discarding the root ends
Add the potatoes, carrots and salt (optional) to a pot, cover with cold water by 4cm and place over a high heat to boil
4
Once the gammon has had the initial 15 min, flip the gammon and lay the pineapple rings around (discard the juice)
Return the tray of gammon and pineapple to the oven for an additional 20-25 min, or until the gammon is hot throughout
Once the potato and carrot pot is boiling, cook for 5-7 min
5
Meanwhile, peel and finely chop (or grate) the garlic
Return the gammon pan to a medium heat and melt 30g (60g) of butter
Once melted, stir in 30g (60g) of flour and the chopped garlic and cook for 2-3 min - this is your roux
6
Whisk in 200ml (400ml) of milk gradually and throw in the bay leaf(ves)
Cook for 5 min, stirring constantly, or until a smooth, thick sauce remains
Meanwhile, chop the parsley finely (including the stalks)
7
Once the vegetables are tender, drain and cover
Once the sauce has thickened, add the parsley, remove from the heat and lightly season with pepper
8
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