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About this recipe: Pears and sweet potatoes are delicious with gammon in this colourful casserole, and they make a relatively modest amount of meat seem more than enough. Serve with a mixture of lightly cooked broccoli and cauliflower and plenty of crusty French bread so you can enjoy every bit of the delectable sauce.
Gammon and pineapple are a popular combination and work well in this casserole. Add 8 slices of fresh pineapple or 1 can pineapple in juice, about 430 g, drained, with the sweet potatoes. * Use ordinary potatoes instead of sweet potatoes. Cook for 15 minutes before adding the cornflour paste. * Substitute 6 halved and stoned firm red plums for the pears, adding them with the sweet potatoes. Use oregano or marjoram instead of the thyme, adding fresh sprigs or ½ tsp of the dried herb. * The casserole is also delicious made without sweet potatoes. Instead serve it with baked potatoes, couscous or rice or with mashed white potatoes.
Pears contain vitamins C and E and a good quantity of potassium as well as natural sugars and soluble fibre (pectin). * Gammon is a first-class source of protein, B vitamins (especially B12), iron and zinc.
A, B6, C, E * B1, B12, copper, iron, phosphorus, potassium, zinc * folate, niacin, calcium