Honey roasted gammon and apples with champ

This recipe lands smack bang in the middle of the comfort range when it comes to food. It certainly evokes memories of eating at my grandmothers when I was a young child - the champ is traditionally Irish as well so fits nicely for this week’s St Patricks day celebrations (which I’m sure are still in full swing in Ireland).

Ingredients

  • 750g unsmoked gammon joint (£3.72)
  • 4 basic loose apples (44p)
  • 1 bunch of spring onions (64p)
  • 2.5kg bag of basic potatoes (99p)

The cupboard staples...

Butter, milk, salt, black pepper, sugar and honey

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Sainsbury’s where it came to £5.79 - that's £1.45 per head!

Instructions

  • Place the gammon in a large pan of cold water and bring up to the simmer (add a bay leaf, peppercorns and an onion if you have lurking anywhere – it doesn’t matter too much if not). You’ll need to simmer for 1 hour and then remove and drain. You can keep the cooking liquor for a stock or soup.
  • Now preheat the oven to 220C. Whist the oven is heating up, you can make the glaze for the gammon and prepare the apples; just mix together 4 tablespoons of water and 3 tablespoons of honey – easy! For the apples quarter, take out the core and toss in a little olive oil, then season with a little sugar and black pepper.
  • Next up, make some scores on the fat of the gammon and season with black pepper only. Then place in a roasting tin and spread the honey mixture all over the surface of the gammon along with the quartered apples in the roasting tin. Place in the oven and cook for 25 minutes. Rest for 15 minutes once cooked.
  • Whilst the gammon is cooking you can make the champ. Boil 1kg of potatoes and then drain and mash along with some finely sliced spring onions (the whole bunch), 2 tablespoons of butter, a dash of milk and salt and pepper.
  • Once the gammon has rested slice in nice thick slices, spoon over the roasted apples and a big dollop of champ on the side - Happy eating!

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