Honey mustard gammon with buttery lemon vegetables
This comforting dinner for two uses a simple mixture of dijon mustard, honey and cider for a sticky sweet glaze.
- 400g new potatoes
- 200g fine beans
- 1 tbsp dijon mustard
- 1 tbsp honey
- splash of cider or apple juice
- 2 thick gammon steaks
- cold-pressed rapeseed oil or other flavourless oil
- ½ lemon juiced
- butter
- Boil the potatoes in salted water for 10-15 mins, adding the beans for the final 2-3 mins of cooking time. Meanwhile, whisk the mustard and honey with a splash of cider or apple juice (or just use water) to loosen.
- Brush the steaks with oil, then fry in a hot pan for 1 min on each side to get some colour. Remove the steaks and add the honey-mustard mixture. Let it bubble and reduce a little, then return the gammon and keep cooking and turning until glazed and sticky.
- Drain the vegetables and toss with the lemon juice, a good knob of butter and some seasoning. Serve the sticky gammon with the potatoes and beans.
- splash of cider or apple juice - cold-pressed rapeseed oilor other flavourless oil
- step 1Boil the potatoes in salted water for 10-15 mins, adding the beans for the final 2-3 mins of cooking time. Meanwhile, whisk the mustard and honey with a splash of cider or apple juice (or just use water) to loosen.
- step 2Brush the steaks with oil, then fry in a hot pan for 1 min on each side to get some colour. Remove the steaks and add the honey-mustard mixture.
Let it bubble and reduce a little, then return the gammon and keep cooking and turning until glazed and sticky. - step 3Drain the vegetables and toss with the lemon juice, a good knob of butter and some seasoning.
Serve the sticky gammon with the potatoes and beans.