Recipe by www.hellofresh.co.uk

Visit website

---

---

There are quite a few versions of how curing meat to make ham and gammon came about. Some say it was the Chinese and others say it was the Gauls. Either way, we’re mighty happy that they did, because gammon is so good. The saltiness of a gammon steak is absolutely divine when you add a bit of honey. So, get that honey and gammon and get cooking!

---

---

Ingredients

• 3 carrot
• ½ bunch flat leaf parsley
• 1 pack potato
• 1 sachet honey
• ½ pot dijon mustard
• 2 unit(s) Gammon Steak
• 100 milliliter water
• ½ sachet chicken stock powder
• ¾ pack crème fraîche

---

---

Method

1. Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Trim the carrot (no need to peel) and chop into batons roughly the size of your little finger. Roughly chop the parsley (stalks and all).
2. Pop the carrot on a lined baking tray along with a splash of oil and a pinch of salt and pepper. Toss to coat the carrot in the oil and seasoning. Roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.
3. Meanwhile, chop the potato into 3cm chunks (no need to peel). Pop it into the pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander and return to the pan. Add a knob of butter and splash of milk (if you have them) along with a pinch of salt and pepper. Mash with a potato masher until smooth. Cover with a lid to keep warm.
4. While the potato cooks, combine the mustard (be careful, it\'s spicy! Use less if you\'re not a fan of heat) and honey with some pepper in a mixing bowl. Add the gammon and coat in the mixture. Heat a splash of oil in a frying pan on medium-high heat and lay in the gammon. Cook for 5 mins on each side. Transfer to a plate and cover with foil to rest. IMPORTANT: The gammon is cooked when the centre looks the colour of cooked bacon.
5. Add the water (see ingredients for amount) and the stock powder to the now empty frying pan. Stir to dissolve the stock powder and ‘de-glaze’ the pan. tTIP: This will get all the meaty bits from the pan into the sauce. Simmer the sauce until reduced by a third, 2-3 mins. Take off the heat and stir in the parsley and crème fraîche.
6. Serve the gammon with the roasted carrot on the side, a good dollop of mashed potato and a spoonful of creamy parsley sauce. Dig in!

View the recipe instructions at www.hellofresh.co.uk