If your roast dinner meat is a gammon joint, what gravy do you have?

[nahthatsnotforme]

I have guests for dinner on Saturday who have requested a roast gammon roast dinner. This isn’t something I would usually make, we’re more of a beef or pork roast family. They’re not.

I am happy to cater for their preference but what do I make gravy out of? IME I’ll just end up with a salty stock (likely will do it in the slow cooker). Or do I just use something like Bisto Best.. and if so which one?’

HELP!!

Yes to soaking overnight then flavouring the cooking water, I use a bayleaf, a couple of chunks of onion and a couple of cloves. Glaze with a mixture of redcurrant jelly and Dijon mustard, we prefer it not too sweet and would definitely not have apple sauce or similar, mustard cuts the richness nicely. I really don’t think cauliflower cheese works with it (or any roast for that matter).

I do a jus with the juices and whatever flavours I've just used; orange or marmalade or mustard or cloves or cinnamon or maybe cider or a mixture. I've also got some knorr ham stock cubes I use if I want to.

Regularly have a roast using gammon, i just use bisto best beef gravy normally. And i would always serve with gravy if doing as a roast dinner.

That said thats my favourite gravy therefore to my families horror we normally have that with any meat LOL.

Ooh and it's nice with pease pudding! 😋

I don't think it goes with anything. Each to their own, I guess, but I don't understand the appeal of something so full of additives.

I soak overnight as well, or a couple of hours if short of time. Then refresh the water and boil. The original recipe I used (Sainsbury magazine !) suggested boiling with a carrot and a leak. I boil fur about an hour. Then I wrap in silver foil and roast for 30-60 minutes, depending if large or smaller joint.

I don't use gravy with gammon - I usually do scalloped or dauphinoise potatoes with it and the creaminess goes well with the gammon. Or I serve it cold with potato salad and chutney etc.

Beef bisto

Apple sauce or selection of mustards goes nicely. Mashed spring onion and chive potatoes rather roasted. But all other roast style veg works great

I buy onion gravy, bisto best one for gammon

Gravy goes with everything! Beef bisto best.

Onion sauce here

Parsley.

If we have a gammon joint, I serve it with broad beans in parsley sauce, Carrots, brocoli and roasties. It doesn't need traditional gravy. At a push I'd make a cider gravy/jus (equal quantities of vegetable stock and cider with half a finely chopped shallot, bubbled down, a little cornflour or arrowroot to thicken if necessary).

I think a cheese sauce if made with cheddar is too much with the salty gammon.

I soak the gammon overnight to make it less salty, then pour away the liquid. Then I slow cook it in cider for a few hours, remove, rub with honey mustard, stud with cloves, pour some of the cider juices in the bottom of the pan (a couple of cms, top up as necessary) and use this juicy stuff for my gravy.

https://www.deliaonline.com/recipes/international/european/british/roast-gammon-with-blackened-crackling-with-citrus-rum-and-raisin-sauce

This Delia Smith recipe is delicious!

I use beef bisto, but I put some maple syrup, mustard and cider in it

we eat gammon with a parsley sauce sometimes a Cumberland sauce the recipe for which can be found in Delia Smiths cookery course (b ut I am sure is available elsewhere)

Potatoes au gratin

I do beef bisto best instant gravy when I do gammon (or any roast really!)

Im amazed at all these people saying parsley sauce....only ever had that with fish 🐟

Big vat of cauli cheese and also a jug of gravy. I use water from the veg, glug of cider, some of the meat juices and veg instant granuals,

Parsley sauce.

With some gravy for them with redcurrant jelly stirred in.

I serve with a mustard sauce of my own invention!

I cook the gammon in 50/50 cider and water and then glaze it and finish in the oven. While it is resting I make a roux and use it to thicken half a litre of the cooking liquid, and then add some cream and a big dollop of wholegrain mustard. It is salty but not unpleasantly so.

We used to go to my aunty's house on Boxing Day every year and she always did roast gammon with parsley sauce, I loved the gammon and absolutely hated the parsley sauce.