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GLAZED GAMMON WITH BRUSSELS SPROUTS, RED WINE GRAVY AND APPLE SLAW

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 6 carrots
  • 5 celery sticks
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 5ml whole peppercorns
  • 1 x 2.5 kg uncooked boneless smoked gammon
  • water, to cover the gammon
  • 3 apples
  • 1 red cabbage, shredded
  • 8 radishes, quartered
  • 250ml plain yoghurt
  • 15ml fresh lemon juice
  • 30ml rice wine vinegar
  • 30ml white sugar
  • salt and milled black pepper
  • microherbs and edible flowers, to garnish the salad
  • 1 KNORR Cook-In-Bag BBQ Flavour
  • 250ml KNORR Balsamic & Pineapple Vinaigrette Salad Dressing
  • 1 KNORR Roast Meat Gravy
  • 250ml red wine
  • 45ml honey mustard
  • 5Tbsp butter
  • 300g Brussels sprouts
  • 2 cloves garlic, crushed
  • Yorkshire puddings, to serve