Honey & Mustard Glazed Gammon with Roast Parsnips and Sprouts
A single portion of British cooking, ready in 40 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 810 kcal and 47 g protein a serving (87 g carbs, 33 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the parsnip and potatoes with 1 tbsp of the oil, the thyme and some salt and pepper in a roasting tin, and roast for 15 minutes.
- 2
Add the sprouts, turn everything and roast for 15 minutes more until golden.
- 3
Mix the honey and mustard. Snip the fat on the gammon every few centimetres so it doesn't curl, then fry it in the rest of the oil over a medium-high heat for 3–4 minutes each side until cooked through.
- 4
Brush the honey mustard over the gammon and cook for 30 seconds each side until sticky and glazed. Serve with the roast vegetables, with any pan juices poured over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/honey-and-mustard-glazed-gammon-with-roast-parsnips-and-sprouts/
