I keep reading about people having gammon for their Sunday roast. I have one question- what about gravy? Gammon and gravy is odd, isnt it but roast dinner without gravy is also odd.
Gravy over everything but the gammon, you just need thick gravy that doesnt flow much. We have it occasionally.
Yes storm! Shopping try and appley-cidery gravy. Yum! My mum sometimes puts slices of cooked apple on the gammon which Im not too fond of, but the apple flavour does go well. Plus parsley sauce, obv (am a condiment addict!)
Serve it with a cauli cheese, griddled apple or pineapple, roasties and a green vegetable. Always goes down well at mine and dh and I are veggie.
I cover the joint loosly with tin foil, remove foil for last 10 minutes of cooking time. I think I calculate the time at 25mins per 500g plus 25mins. Never find it dry but I do buy the more expensive joint so maybe this helps.
If you boil the gammon first and reserve sone if the water, then cover the gammon with a mustard rub and then bake it with some vegetables and the reserved water, you can add cream to this at the end and it makes a lovely sauce I dont think I would like gravy with gammon and what would you make it with anyway, there are no juices?
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Yes storm! Shopping try and appley-cidery gravy. Yum! My mum sometimes puts slices of cooked apple on the gammon which Im not too fond of, but the apple flavour does go well. Plus parsley sauce, obv (am a condiment addict!)
Gravy over everything but the gammon, you just need thick gravy that doesnt flow much. We have it occasionally.
If you boil the gammon first and reserve sone if the water, then cover the gammon with a mustard rub and then bake it with some vegetables and the reserved water, you can add cream to this at the end and it makes a lovely sauce I dont think I would like gravy with gammon and what would you make it with anyway, there are no juices?
Serve it with a cauli cheese, griddled apple or pineapple, roasties and a green vegetable. Always goes down well at mine and dh and I are veggie.
I cover the joint loosly with tin foil, remove foil for last 10 minutes of cooking time. I think I calculate the time at 25mins per 500g plus 25mins. Never find it dry but I do buy the more expensive joint so maybe this helps.
This Honey Roast Ham is easy peasy to make too! All you need to do is simmer the ham in water (add onion, bay and peppercorns to the stock for extra flavour). Next, remove the ham from the water (which has magically become a ham delicious stock!), remove the rind and score the fat into a diamond pattern. Then put a clove into each cross and slather the whole ham with a simple glaze made from Dijon mustard and honey. Finally roast in the oven for 20 minutes, rest and carve!
Simply mix a chicken stock cube with cornflour and 500ml of the ham stock, then pour the contents of the jug into the empty ham roasting tin (and stir to get all the flavours from the tin). Finally pour the contents of the roasting tin into a small saucepan and heat gently, stirring regularly until the gravy is hot and thickened to your liking.
A gorgeous roast ham, studded with cloves and coated with a delicious honey and mustard glaze makes a beautiful centrepiece – whether that’s for a Sunday roast, a celebratory dinner, Christmas day feast or a boxing day buffet – Honey Roast Ham is always a winner.
A simple gammon joint, studded with cloves and liberally slathered with a delicious combination of honey and Dijon mustard before roasting, is an absolute classic – and for good reason! This Easy Peasy Honey Roast Ham makes a beautiful centrepiece, tastes wonderful and yet is super simple to make and involves very little hands-on time. It also makes a delicious ham stock – perfect for making Honey Roast Ham Gravy!
Ham Gravy Recipe (3 Ways)
FAQ
Does gravy go well with gammon?
What is gravy served with?