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A classic British and Irish comfort dish of tender, slow-simmered gammon served with buttery-soft cabbage, sweet leeks and new potatoes. It’s simple, hearty and perfect for a Sunday lunch. Lean gammon provides plenty of protein, and the cabbage, leeks and skin-on potatoes add fibre and vitamin C.
1.
Soak the gammon in a large bowl of cold water in the fridge overnight. Drain.
2.
Put the gammon in the large pan, cover with fresh cold water and bring to the boil. Drain and discard the water. This removes more of the salt.
3.
Cover the gammon with fresh cold water again and add the bay leaf and peppercorns. Bring to the boil, then cover and simmer gently until cooked through (1 hour 5 minutes, or 20 minutes per 450g plus 20 minutes).
4.
About 25 minutes before the gammon is ready, put the potatoes in the pan. Simmer until almost tender (15 minutes).
5.
Add the cabbage and leeks to the potatoes and simmer until tender (5–6 minutes).
6.
Lift the gammon onto a board and rest for 10 minutes. Cut off the rind and fat, then slice thinly.
7.
Serve the gammon with the potatoes, cabbage, leeks, and black pepper.
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Storage information
Leave the gammon to cool, then wrap and refrigerate for up to 3 days. Store the vegetables separately for up to 2 days and reheat until piping hot. Freeze sliced gammon for up to 2 months; defrost overnight in the fridge.
Tip
Even with soaking, this recipe is higher in salt, so please enjoy occassionally. Lower carb: Swap the potatoes for a tin of cannellini beans, warmed through with the cabbage. This keeps the fibre high.
Cost-saving tips
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