We quite often have a nice smoked gammon for Sunday lunch. I just boil it til it’s done, sometimes with some cloves and bay leaves in the water, and we eat it with butter slathered baked potatoes and vegetables. On Boxing Day, or if I am feeling like I can be bothered, we eat it with braised red cabbage and onion sauce.
It’s a beautifully simple, and beautifully delicious meal.
The leftovers are easy to get shot of, as well. I make gammon pie with mine.
To make gammon pie, you’ll need:
- Leftover gammon, diced into bite sized pieces.
- Around 200g mushrooms. I tend to use chestnut mushrooms, but use what you like, in whatever quantity you fancy.
- Frozen peas or petit pois – a good handful at least.
- 1 white onion – peeled, quartered and sliced, so you end up with little arcs of onion.
- 2-3 tbsp plain flour
- 2-3 tbsp butter
- Milk and water (or veg stock)
- Seasoning (salt, pepper, nutmeg and a teaspoon or two of Dijon or wholegrain mustard)
- Puff pastry, shop bought is fine.
- In a frying pan, gently fry the mushrooms in butter until they are cooked through, but not mushed down. Add the gammon and warm through. Decant to your pie dish and set aside.
- Next, make the onion sauce. In a heavy-based saucepan, melt the butter and add a splash of olive oil and gently fry the onions on a medium heat for 5-10 minutes until softened but not coloured.
- Add your flour to the onions in the pan. You’ll find the whole lot bunches together, and this is okay. Allow the flour to cook out for a few seconds, whilst all the time moving it around the pan. You’ve just made a roux.
- Slowly add milk, a splash at a time. The first few splashes will absorb immediately, but slowly this will turn into a paste, and then a thick sauce. It’s really important to keep stirring at this point or you risk the flour clumping together and you’ll end up with a lumpy sauce. No one likes a lumpy sauce.
- Keep adding milk and water until you have the quantity of sauce you’re happy with. You can make a sauce using just milk, and that is fine, but I find it to be on the heavy side, so I use a rough ratio of 2:1 milk to water. Season your sauce to your taste and pour over the gammon and mushrooms.
- Next, tip over the peas. No need to thaw them – who needs the extra work of defrosting peas that are going to heat up in the oven? Mix everything together.
- Cut your shop bought cheat’s pastry to size and lay over the mixture. Crimp it like a boss to seal and brush over with milk or egg wash. Poke a little hole in the top to let the steam out.
- Bake at 180c for 45 minutes, or until the pastry is golden and the sauce is bubbling.
- Pat yourself on the back, you just made an epic gammon pie.
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