Gammon Hotpot

Gammon Hotpot

Source: Cook Eat Enjoy

Serves 4

Core recipe

Points per serving: 10 ½

1 onion, cut into 8 wedges
2 sticks celery, chopped roughly
low fat cooking spray (I used olive oil though)
650g (1lb 8oz) gammon joint
3 medium carrots, peeled and cut into 4 chunks (I made mine smaller to cook easier)
6 potatoes, each around 100g (3 ½ oz),peeled and halved
2 medium cooking apples, peeled and diced
2 sprigs of fresh thyme
600ml (1 pint) hot vegetable stock

Preheat the oven to Gas mark 2/150oC/fan oven 130oC.

In a large casserole dish, brown the onion and celery in low fat cooking spray, frying for 8-10 minutes over a medium heat, adding a splash of water if needed.

Nestle the gammon joint in the bottom of the casserole and add the carrots, potatoes, apples and thyme sprigs around the gammon.

Pour over the hot stock, cover and bring to a simmer. Transfer to the oven and cook for 20 minutes (again, I did it a lot longer than 20 minutes – 40-45 minutes and by that time it was cooked lovely), stirring the vegetables and turning the gammon joint over halfway through.

When cooked lift the gammon out on to a board and carve into slices. Ladle the vegetables and broth into deep bowls and tope with the gammon. Serve 3 slices of the gammon per person with the vegetable broth.