Ordinarily you might think of crumbles as sweet affairs. Fruity yet sharp desserts where the best part comes in trying to remove the thick, congealed crumble mix from your gums with your tongue. But Danny found out recently that they also work at the savoury end of the scale.
This crumble is a veritable duvet of cheesy crumbs set atop a fluffy creamy mattress, engorged and cosseted with tender gammon and juicy leeks. It does take a while for things to click when eating this crumble mind. The conversation between the Numbskulls in the mouth and brain department will be frantic at first but stick with it because this really is a joyous dish to eat.
Head out to buy a gammon joint now and don’t forget to save some of the stock once you’ve cooked it, if you like boiling your ham that is. Better still, if you have some of that special gammon, still ruminating in the freezer from Christmas, this is a great excuse to finally use up those leftovers. And spooning mouthfuls whilst staring out of your kitchen window and watching that cloud come over the horizon will make you feel even better.
Gammon and Leek Crumble
400g gammon, cooked and shredded
1 onion, finely chopped
3 leeks, sliced
1 garlic glove, finely chopped
2 tbs of plain flour
100 mls double cream
300 mls of reserved ham stock or chicken stock
1 tbs of wholegrain mustard
Butter for frying
For the crumble
300 gms of plain flour
150 gms of unsalted butter, cold and cubed
100 gms of parmesan cheese, finely grated
2 sprigs of thyme, leaves picked
Ground black pepper
Preheat your oven to 200C, then place a wide saucepan on the hob over a medium heat and add a healthy knob of butter. When it has melted, add the onion and leek and cover and gently cook for about 10 minutes, stirring every now and then. Then add the garlic, cover and cook for a further 5 minutes.
Bring the heat up and sprinkle the flour over the onion and leek and stir in. Then, gradually add your stock, bit by bit to thicken the mix. Take off the heat and then add the cream, shredded gammon and mustard and stir through.
Next, make your crumble by sifting the plain flour into a large bowl and add the cubes of butter. Using your fingertips, rub the flour and butter together until they form into crumbs. Add the parmesan cheese and thyme leaves and a good twist of ground black pepper and mix together.
Pour the gammon and leek mix into a ceramic baking dish and scatter the crumble evenly on top.
Place in the oven and back for 30 minutes or until the top becomes golden.
Serve with green vegetables such as tenderstem broccoli.
For more gammon recipes visit Love Pork's website. You can also download a Glorious Gammon recipe booklet with more dishes from award winning chefs and food bloggers from Great British Chefs.