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Herby nut stuffed gammon
A wonderful centrepiece for a buffet party.
What you need
- 3 kg gammon
- 2 onions, peeled and roughly chopped
- 2 carrots, peeled and roughly sliced
- 1 fresh bay leaf
- 3-4 black pepper corns
- 50 g butter
- 1 large onion, peeled and chopped
- 3 tsp fresh mixed herbs, chopped
- 3 tsp fresh parsley, chopped
- 50 g pine nuts
- 225 g fresh breadcrumbs
- seasoning
- 1 egg, beaten
- 25 g cloves
- 25 g demerara sugar
Method
Place the gammon joint in a large pan. Add enough cold water to cover. Slowly bring to the boil. Remove gammon from water. Discard water to remove excess salt.
Return gammon to the pan. Add the onions, carots, bay leaf and pepper corns. Cover with cold water. Slowly bring to the boil. Skim the water. Cover and boil for 1 hour 20 min.
Meanwhile, melt the butter in a frying pan. Add the onion and fry for 2 min until softened. Transfer the onion to a mixing bowl. Stir in the herbs, parsley, pine nuts, breadcrumbs, seasoning and egg. Mix well.
Preheat oven to 180°C.
Drain gammon well. Carefully fill with the stuffing. Tie the gammon neatly with string. Place in a large roasting tin. Cover with foil. Place in the oven for 50-60 min.
Increase oven temperature to 220°C.
Remove foil and rind from gammon. Using a sharp knife, score the fat into diamonds. Stud with the cloves. Sprinkle over the sugar. Cook in oven for 30 min until crisp and golden.
Allow to cool before serving.
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Preparation 25 minutes Cook 2 hours, 40 minutes Total 3 hours, 5 minutes -
Energy 235 kcal/serving Fat 5.96 g/serving Carbohydrates 212.83 g/serving Glycaemic Index 55 Glycaemic Load 4.70 
Serving suggestion
Cook's tip
If cooking a smaller or larger gammon, allow 20 min cooking time per 450g / 1lb plus 20 min over.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 984 | 608 | 10475 | 8350 |
| Energy (kcal) | 235 | 145 | 2500 | 2000 |
| Protein (g) | 27.4 | 17.0 | ||
| Carbohydrate (g) | 8.52 | 5.27 | 345 | 275 |
| Fat (g) | 9.64 | 5.96 | 95 | 70 |
| Fat (saturated) (g) | 3.47 | 2.14 | ||
| Fibre (g) | 0.84 | 0.52 | ||
| Sodium (mg) | 160 | 99.1 | ||
| Salt (equivalent) (g) | 0.40 | 0.25 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 184 | 114 | 800 |
| Vitamin B-12 (µg) | 0.88 | 0.54 | 1 |
| Vitamin B-6 (mg) | 0.60 | 0.37 | 2 |
| Vitamin C (mg) | 3.49 | 2.16 | 60 |
| Vitamin D (µg) | 3.10 | 1.92 | 266 |
| Vitamin E (mg) | 0.23 | 0.14 | 10 |
| Zinc (mg) | 2.59 | 1.60 | 15 |
| Calcium (mg) | 26.6 | 16.5 | 800 |
| Folate (mcg) | 20.2 | 12.5 | 200 |
| Iron (mg) | 1.70 | 1.05 | 14 |
| Magnesium (mg) | 41.0 | 25.4 | 300 |
| Niacin (mg) | 6.40 | 3.96 | 18 |
| Pantothenic acid (mg) | 0.91 | 0.56 | 6 |
| Riboflavin (mg) | 0.40 | 0.25 | 1.6 |
| Phosphorous (mg) | 310 | 192 | 800 |
| Thiamin (mg) | 1.37 | 0.85 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh mixed herbs, bay leaf, cloves or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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