Gammon pot roast with beans
- 225g dried haricot beans, soaked in cold water overnight
- 750g gammon joint, soaked overnight if necessary
- 1 sprig of fresh rosemary
- 1 carrot, peeled and finely chopped
- 2 garlic cloves, chopped
- 2 celery sticks, chopped
- 125g mushrooms, chopped (optional)
- 400g can chopped tomatoes
- 1 1/2 tsp tomato purée
- 1 1/2 tsp Dijon mustard
- 1 tbsp dark muscovado sugar
- freshly ground black pepper
Prep:15min › Cook:3hr › Ready in:3hr15min
- Drain the soaked beans and put them in a large saucepan. Pour over enough cold water to cover them. Bring to the boil, without covering the pan and boil for 10 minutes. Drain and return the beans to the pan.
- Cover the beans with fresh water, add the rosemary, bring to the boil, then reduce heat, cover and cook gently for 50 minutes or until the beans are tender. Preheat the oven to 160°C (gas 3).
- Drain the beans and tip into a large casserole. Stir in the vegetables and the flavourings. (Because of the salt in the gammon you do not need to add extra salt.) Nestle the gammon joint, rind and fat side up, in the beans. Cover the casserole with a tight-fitting lid and cook in the oven for 1 1/2 hours.
- Remove the lid and braise for a further 30 minutes until the gammon is tender. Lift out the gammon and carve into slices, then serve with the beans.
When you buy the gammon, ask whether soaking is required; most gammon is mildly cured, which means soaking is not necessary. * If you do not have time to soak dried beans, use two 300g cans of haricot beans, drained and rinsed, and omit steps 1 and 2.