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Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

Gammon, leek and mustard pasta bake

PT3H

PT1H

Why not try?

1
Preheat the oven to 160˚C/gas mark 2
2
For the initial stage of the cooking process, submerge the whole gammon in a large pot of cold water and place on a high heat
  • 1 gammon, small, unsmoked
3
Bring to a gentle boil and cook for 30-45 minutes to remove some of the salt and impurities from the gammon. Remove from the heat and strain off the liquid, but reserve approximately 500ml to use for the leeks
4
Allow the gammon to cool slightly and then pat dry. Combine the cinnamon, pepper and sugar and mix thoroughly. Pat the spice mix onto the surface of gammon, ensuring as much of the exposed meat as possible is covered in the spice mix
  • 1 tbsp of ground cinnamon
  • 1 tbsp of black pepper
  • 1/2 tbsp of brown sugar
5
Place into the oven for 1 1/2 - 2 hours until a nice crust forms on the outside
6
10 minutes before the meat is ready, remove from the oven, drizzle with olive oil and brush with a thin layer of mustard. Return to the oven for the final 10 minutes, then remove and allow to cool
  • 1 tbsp of Dijon mustard
  • olive oil
7
Meanwhile, prepare the leeks. Remove the outer layer and any dark green from the top of the vegetable. Roughly chop into thumbnail-sized pieces and wash thoroughly in a colander, shaking off as much excess water as possible
  • 2 leeks, large
8
Heat the butter in a medium saucepan over a medium heat. As soon as it begins to foam, add the leeks and sweat for 2-3 minutes. Reduce the heat, add a pinch of salt and cook gently, stirring occasionally for another 15-20 minutes until the leeks are soft but not coloured
  • 40g of butter
  • salt
9
Add a small dash of the reserved gammon cooking liquid and stir through. Continue to cook until the leeks are very soft and tender and just starting to fall apart - adding a little more cooking liquid to ensure the leeks remain moist. Remove from the heat and set aside
10
Cook the pasta in lightly salted boiling water until al dente. Strain and stir through the leeks, mustard, crème fraîche and herbs of your choice. Season to taste with salt and pepper and divide evenly between the 4 serving dishes
  • 400g of penne pasta
  • salt
  • 1 tbsp of Dijon mustard
  • 200g of crème fraîche
  • 2 2/3 handfuls of parsley, roughly chopped
  • 1 tbsp of tarragon, roughly chopped
  • 1/2 bunch of basil, roughly torn
  • salt
  • pepper
11
Slice the gammon thinly, place on top, or create two layers by placing the gammon in between 2 layers of pasta and then on top. Return to the oven to reheat if necessary and serve immediately

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