Dundee Marmalade Gammon Traybake
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Ingredients
- 4 gammon steaks
- 60 g marmalade
- 1 tbsp wholegrain mustard
- 600 g potatoes
- 3 carrots
- 1 tbsp olive oil
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 39.6 g
- Carbohydrate
- 37.9 g
- of which sugars
- 15 g
- Fat
- 15.1 g
- of which saturates
- 4.4 g
- Fibre
- 5.3 g
- Salt
- 4.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and cut the potatoes and carrots into chunks, toss with the olive oil and dried thyme, and roast on a large tray for 20 minutes.
- 2
Meanwhile, mix the marmalade with the wholegrain mustard in a small bowl.
- 3
Push the vegetables to one side of the tray and add the gammon steaks, brushing them generously with the marmalade mixture.
- 4
Return to the oven for 20-25 minutes, brushing the gammon with more of the marmalade glaze halfway through, until the gammon is cooked through with no pink remaining and the vegetables are tender.
- 5
Serve the glazed gammon with the roasted vegetables, spooning over any sticky glaze left on the tray.
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