One-pot gammon with braised vegetables
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Tom Aikens' Gammon is served with a creamy parsley sauce, a traditional French smoked sausage and beautifully braised vegetables in this rustic one-pot dish. If you can't get hold of pork stock, chicken or vegetable will do nicely.
Ingredients
Gammon
- 1 gammon
- 6g of salt
- 1 bunch of fresh thyme , small
- 14 black peppercorns
- 2 bay leaves
- 1 bunch of flat-leaf parsley , small, leaves picked and chopped, stalks reserved
- 50g of unsalted butter
- 60g of plain flour
- 200ml of double cream
Braised vegetables
- 1 savoy cabbage , small
- 600ml of pork stock
- 1 saucisse morteau
- 4 carrots , peeled
- 4 onions , peeled close to the root
- 4 turnips , peeled
- 4 leeks , trimmed and washed
- 4 celery sticks , trimmed and cut in half
Method
1
Place the gammon in a tub and cover with cold water. Leave to soak for 24 hours - this will help to remove some of the impurities and salt from the gammon
- 1 gammon
2
The next day, rinse off the salt, place in a pan and cover with fresh cold water. Bring to a simmer, then drain the water and run under a cold tap until cool. Once again, return to the clean pan, cover with water and bring to a simmer
3
Add the salt, thyme, black peppercorns, bay leaves and parsley stalks to the pan and simmer for 2 - 2 1/2 hours, skimming off any scum that rises to the surface
- 6g of salt
- 1 bunch of fresh thyme , small
- 14 black peppercorns
- 2 bay leaves
4
Meanwhile, make the vegetables. Remove the outer leaves from the cabbage and cut into quarters. Pour the stock into a large pan set over a very low heat. Add the sausage first, which will take approximately 45 minutes to cook, followed by the hard vegetables (approximately 30 minutes) then the cabbage
- 1 savoy cabbage , small
- 600ml of pork stock
- 1 saucisse morteau
- 4 carrots , peeled
- 4 onions , peeled close to the root
- 4 turnips , peeled
- 4 leeks , trimmed and washed
- 4 celery sticks , trimmed and cut in half
5
Once the sausage and each of the vegetables is cooked, remove from the pan and set aside on a tray. Cut the carrots into lozenge-shapes, the turnips into quarters and the leeks in half
6
Peel the skin off the sausage, cut into 5mm thick slices and place in a roasting dish with the vegetables. Pour over some of the stock and, once the meat is nearly ready, place in the oven to heat through
7
When the gammon is cooked, remove from the pan and set aside on a tray. Add the butter to a pan and set over a low heat. When foaming, add the flour and stir using a wooden spoon for 2 minutes
- 50g of unsalted butter
- 60g of plain flour
8
Pass the gammon cooking liquor through a sieve and, a little at a time, gradually add it to the flour and butter mix, stirring well to combine each addition. Once the sauce is quite thin, bring up to a slow simmer, add the parsley and cream and continue to cook until hot
- 200ml of double cream
- 1 bunch of flat-leaf parsley , small, leaves picked and chopped, stalks reserved
9
Divide the vegetables onto plates and spoon over some sauce. Cut the gammon in to large chunks, lay on top of the vegetables and serve immediately
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One-pot gammon with braised vegetables
