Sticky Gammon with Parsley Sauce & Minted Peas
Ingredients
- 4 unsmoked gammon steaks
- 2 tbsp runny honey
- 1 tbsp wholegrain mustard
- 400 g frozen peas
- 10 g fresh mint leaves
- 50 g butter
- 300 ml whole milk
- 2 tbsp cornflour
- 20 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 44.3 g
- Carbohydrate
- 25.3 g
- of which sugars
- 15.1 g
- Fat
- 22.9 g
- of which saturates
- 11.6 g
- Fibre
- 5.7 g
- Salt
- 5.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the honey and wholegrain mustard together. Brush over both sides of the gammon steaks and leave to marinate for 10 minutes.
- 2
Cook the gammon in a hot griddle pan or under a hot grill for 3–4 minutes each side until caramelised and cooked through.
- 3
Cook the frozen peas in boiling water for 3 minutes, then drain and toss with half the butter and the torn mint leaves. Season well.
- 4
For the parsley sauce, heat the milk in a small pan. Mix the cornflour with 2 tablespoons of cold water, whisk into the hot milk and stir over a medium heat until thickened. Stir in the remaining butter and the parsley. Season generously.
- 5
Serve the gammon with the minted peas and parsley sauce alongside.
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