Gammon and egg with watercress and pea salad
Gammon and egg is a classic combination. In this recipe, we've paired it with a fresh watercress and pea salad for a quick midweek meal that comes in under 500 calories.
Gammon in coke
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- A little effort
- Serves 8
Skip to ingredients
- 2kg mild-cure gammon jointtied
- 1 onionroughly chopped
- 1 tbsp black peppercorns
- 1¾ litres cola(or enough to cover the gammon)
GLAZE
- 1 tbsp english mustard powder
- 2 tbsp soft dark brown sugar
- 4 tbsp runny honey
- pinch of ground cloves(optional)
Nutrition: per serving
- kcal416
- fat22.2g
- saturates7.3g
- carbs12.3g
- sugars12.1g
- fibre0g
- protein41.7g
- salt5.2g
Method
step 1
Put the gammon, onion and peppercorns in a large pan and cover with the cola, topping it up with enough water to cover the gammon if there isn’t enough liquid. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 2 hrs.
step 2
Drain and leave to cool for 20 mins until the gammon is cool enough to handle. Heat the oven to 240C/220C fan/gas 9. Trim the fat of the gammon so it’s around ½cm thick, and lightly score all over in a criss-cross pattern.
step 3
Combine together all the ingredients for the glaze, and brush all over the gammon. Roast the gammon for 15-20 mins until the fat is crisp and golden. Leave to rest for 10 mins, then slice.
