Just Quick Snacks : Honey glazed baked gammon with roasted veg

Friday, 27 October 2017

Honey glazed baked gammon with roasted veg

Ask your butcher for a 200g thick cut gammon steak. (If you use prepacked gammon there will be liquid leaked during cooking which I think spoils the gammon).

Prepare veg:

Rub a medium butternutsquash clean using a clean pan scrubber and some water. Half the butternutsquash, then quarter and remove the seeds, discarding the pith. Cut into wedge sizes then cut these into small cubes.

Peel 1 medium potato and cut into similar sized cubes.

In a separate layer, arrange the butternutsquash around the outside of a large baking dish and the potato in the middle. Sprinkle over 1 tbsp dried marjoram and use a pastry brush to brush with oil.

Place on the top shelf of a preheated 180 fan oven / 200 C for 30 minutes.

After 10 minutes put the following into the oven on the lower shelf -

Using a large baking dish which will also be your serving dish. Use a pastry brush to brush both sides of the gammon steak with oil. Grate 1 carrot, place alongside the gammon with some broccoli florets and a thick ring of fresh pineapple and use a pastry to brush all with oil.

After another 10 minutes –

Put the butternutsquash seeds into a separate small baking dish, add some freshly milled blackpepper and use a pastry brush to brush with oil, place on the bottom of the oven.

Use a pastry to brush to coat the gammon with runny honey and other veg in the baking /serving dish.

Move the cubed veg around to even up roasting (no honey on this).

Plate up with the roasted veg also on the baking /serving dish and butternutsquash seeds sprinkled over.

There will be leftover butternutsquash cubes which you can use in soup, thicken homemade sauces or make the following recipe.
Kangeroo steaks with rosemary garlic butter