Glazed Gammon with Brussels Sprouts, Red Wine Gravy and Apple Slaw
A classic festive meal with all the trimmings: smoked gammon lovingly glazed with a sticky Knorr Balsamic and Pineapple salad dressing, served with a hearty red wine gravy, a fresh apple, cabbage & carrot slaw, garlicky Brussel sprouts, and Yorkshire puddings. - Lorna Maseko
Feeds
5Person
Preparation time
195Min.
easy
Ingredients
- 6 carrots
- 5 celery sticks
- 1 onion, roughly chopped
- 2 bay leaves
- 5 ml whole black peppercorns
- 2.5 kg uncooked boneless smoked gammon
- 500 ml water, to cover the gammon
- 3 apples
- 1 red cabbage, shredded
- 8 radishes, quartered
- 250 ml plain yoghurt
- 15 ml fresh lemon juice
- 30 ml rice wine vinegar
- 30 ml white sugar
- salt and milled blacked pepper
- microherbs and edible flowers, to garnish the salad
- 35 g Knorr cook-in-bag bbq flavour
- 250 ml Knorr balsamic & pineapple vinaigrette salad dressing
- 1 Knorr roast meat gravy
- 250 ml red wine
- 45 ml honey mustard
- 5 tbsp butter
- 300 g Brussels sprouts
- 2 cloves garlic, crushed
- Yorkshire puddings, to serve
Preparation method
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