Foodedo recipe

Roast Gammon with Onion Sauce

Name: Roast Gammon with Onion Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1.5 kg unsmoked gammon joint; 2 onion (quartered); 2 leaf bay leaves (dried); 1 tsp black peppercorns; 2 tbsp wholegrain mustard; 2 tbsp soft brown sugar; 40 g butter; 40 g plain flour; 500 ml whole milk; 2 onion (thinly sliced); 2 tbsp double cream; 800 g new potatoes; 300 g green beans (trimmed)

110 min ·

A comforting British classic of oven-roasted gammon joint glazed with mustard and brown sugar, served with a creamy onion sauce, buttered new potatoes, and seasonal greens. Simple, satisfying, and perfect for a family dinner.

Ingredients

13 items

1.5 kgunsmoked gammon joint
2onionquartered
2 leafbay leavesdried
1 tspblack peppercorns
2 tbspwholegrain mustard
2 tbspsoft brown sugar
40 gbutter
40 gplain flour
500 mlwhole milk
2onionthinly sliced
2 tbspdouble cream
800 gnew potatoes
300 ggreen beanstrimmed

Method

5 steps

Step 1. Simmer the gammon: Place the gammon joint in a large saucepan and cover with cold water. Add the quartered onions, bay leaves, and peppercorns. Bring to the boil, then reduce the heat and simmer gently for 45 minutes (allow 30 minutes per kg). Skim any foam from the surface during the first few minutes.
Step 2. Glaze and roast: Preheat your oven to 200°C (180°C fan). Lift the gammon from the pan and place in a roasting tin. Carefully peel away the rind, leaving as much fat as possible. Score the fat in a diamond pattern with a sharp knife. Mix the mustard and brown sugar together and spread evenly over the scored fat. Roast for 25–30 minutes until the glaze is golden and caramelised. Rest the joint for 10 minutes before carving.
Step 3. Make the onion sauce: While the gammon roasts, melt the butter in a saucepan over a medium-low heat. Add the thinly sliced onions with a pinch of salt and cook gently for 15–20 minutes, stirring occasionally, until very soft and lightly golden. Stir in the flour and cook for 1 minute. Gradually add the milk, a little at a time, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 5 minutes until thickened and smooth. Stir in the double cream, season to taste, and keep warm over a low heat.
Step 4. Cook the potatoes and greens: Bring a large pan of salted water to the boil. Add the new potatoes and cook for 15–18 minutes until tender. In the last 4 minutes, add the green beans to the same pan or a separate pan of boiling water. Drain both well.
Step 5. Serve: Carve the rested gammon into thick slices and arrange on warm plates. Spoon the onion sauce generously over the ham. Serve alongside the new potatoes and green beans.