Cidered Gammon and Potato Casserole
A great mid-week dinner, chuck everything in the slow cooker in the morning, this wonderful gammon dish is ready and rearing to go in the evening.
Cooking time: 6-7 hours
Serves: Serves 4
Cooking Temp: Med-High
- 500g or 1lb unsmoked gammon joint, trimmed of fat
- 625g or 1 ¼ lb potatoes, cut into 2cm chunks
- 200g red onions, peeled
- 3 carrots, thickly sliced
- 2 celery sticks, thickly sliced
- 1 large leek, thickly sliced
- 2 bay leaves, torn to release the flavour
- 300ml dry cider
- 300ml hot chicken stock
- 1 tbsp Dijon mustard
- 3 tbsp flat leaf parsley, chopped, to garnish
Preheat the slow cooker if necessary. Rinse the gammon joint with cold water, drain and place in the slow cooker pot with the potatoes. Arrange the onions, carrots, celery and leek slices around the gammon then tuck in the bay leaves.
Pour the cider and stock into a saucepan, add the cloves and mustard, then season with pepper, gammon joints can be salty so don’t be tempted to add salt. Bring to the boil then pour around the gammon. Cover and cook on high for 6-7 hours until the gammon is cooked through.
Cut the gammon into pieces and serve in shallow bowls with the vegetables and cider stock, garnish with the fresh chopped parsley.
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