Pulled ham with root vegetable rosti

Slow-cooker gammon with parsnip and potato rösti

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

By , 30 October 2019

(36 votes)

Slow-cooker gammon with parsnip and potato rösti
  • Cook: 30 Mins
    plus 8 hrs slow cooking

  • Serves: 4

Nutritional Info
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
  • 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.

  • 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.

  • 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.

  • 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.

  • Remove the gammon from the cooker and serve with the rösti, salad and soured cream, garnished with the remaining thyme.