Tender oven-roasted British ham pairs deliciously with seasonally-inspired flavours (aromatic cloves and sweet cranberry gravy). Perfect served with carrots cooked en papillote, and a delicious mustard mash.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||6.1 g|
|Protein||10 g||30.5 g|
|Salt||1.2 g||3.66 g|
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.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Add the dried cranberries, 1 tbsp [2 tbsp] sugar and 300ml [550ml] cold water to a pot over a medium-low heat
Cook for 25-30 min or until the cranberries have broken down and the sauce is beginning to thicken
Tip: Crush the cranberries with a back of a spoon to help break them down
Meanwhile, slice the Chantenay carrots in half lengthways
Cut 1  piece[s] of baking paper (or tin foil) approx. the size of an A3 sheet of paper
Add the halved carrots and cloves to the centre of the baking paper
Tip: If you're cooking for 4, you'll need to make two parcels!
Add a drizzle of olive oil and a generous pinch of salt and pepper
Scrunch the edges of the baking paper together around the carrots to form a sealed parcel – these are your en papillote carrots
Tip: En papillote is French for "enveloped in paper"
Line a baking tray (or two!) with tin foil and add the baby gammon joint[s] to one side of the tray
Add the en papillote carrots to the other side of the tray
Put the tray in the oven for 30 min or until the gammon is cooked through
Boil a kettle
Peel the potatoes and chop them into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
Once the cranberries have broken down, add a knob of butter to the pot with a pinch of pepper and gently stir it all together until the sauce has reached a gravy-like consistency - this is your cranberry gravy
Tip: Add a splash of water if the sauce is looking a little thick!
Return the drained potatoes to a low heat with a splash of milk and a large knob of butter
Mash until smooth and season with a pinch of salt and pepper
Stir the wholegrain mustard through the mash – this is your mustard mash
Slice the roast ham finely
Serve the sliced ham over the mustard mash with the en papillote carrots and cranberry gravy to the side
Tip: Remove the cloves from your carrots before serving