Recipes
Recipes

Slow-cooker gammon with parsnip and potato rösti

Succulent pulled gammon irresistibly matched with a crisp and herby root-veg rösti side

Succulent pulled gammon irresistibly matched with a crisp and herby root-veg rösti side

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(58 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 325g serving contains

Energy
1251kj
299kcal
15%
Fat
8.1g
Low
12%
Saturates
1.3g
Low
7%
Sugars
7.8g
Low
9%
Salt
2.21g
High
37%
of your reference intake.
Typical energy values per 100g:
385kj/92kcal

Ingredients

1.4kg Butcher’s Selection Unsmoked Gammon Joint, casing removed

1 red onion – ½ roughly chopped, ½ thinly sliced

1tbsp frozen Scratch Cook Chopped Garlic

5 sprigs fresh thyme

300g parsnips, peeled

500g white baking potatoes, peeled

2tbsp rapeseed oil

120g bag Asda Beetroot, Baby Spinach & Baby Kale Salad

150ml Asda 50% Less Fat Fresh Soured Cream

Method

1
Start cooking the gammon about 8 hrs before you want to serve. Put it in a slow cooker with 600ml water, the chopped onion, garlic and 3 sprigs of the thyme. Cover, set to low and leave for 8 hrs, turning after 4 hrs if possible.
2
After 8 hrs, carefully lift out the gammon and set aside until cool enough to handle. Shred the meat using 2 forks. Return 300g of the gammon to the slow cooker to keep warm in the cooking liquid. Reserve the rest for other meals.
3
Grate the parsnips and potatoes into a clean tea towel and squeeze out the excess liquid. Tip into a bowl with the sliced red onion and leaves from 1 sprig thyme; season with black pepper.
4
Working in batches, heat some of the oil in a nonstick frying pan and add a few small mounds of the potato mixture. Press down with a spatula and cook for 3-4 mins on each side until crisp and golden. Set aside on kitchen roll while you cook the rest.
5
Remove the gammon from the cooker and serve with the rösti, salad and soured cream, garnished with the remaining thyme.