Gammon with Hasselback Potatoes in Parsley Dressing
with bacon-wrapped green beans & cranberry-orange sauceCalories
:
1184 kcalProtein
:
61.6g proteinTotal
:
1 hourDifficulty
:
EasyAllergens:
- Mosterd
- Gluten
- Tarwe
- Noten
- Pecannoten
Build your perfect festive feast with our special Christmas selection! Made with premium ingredients and a touch of luxury, this delicious main course brings something truly memorable to your Christmas table. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Gammon with honey mustard marinade
(Contains: Mosterd)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
5 g
Fresh curly parsley & thyme
½ sprig
Fresh rosemary
40 g
Cranberry chutney
½ piece
Red onion
½ piece
Orange
2 slice
Bacon
150 g
Green beans
½ piece
Garlic
225 g
Hasselback potatoes
Not included in your delivery
30 g
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4955 kJ
Calories1184 kcal
Fat64 g
Saturated Fat24.2 g
Carbohydrate80.4 g
Sugar29.2 g
Dietary Fiber17.9 g
Protein61.6 g
Salt4.7 g
Potassium597.4 mg
Calcium134.1 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Pan
•Oven Dish
•Baking Sheet with Baking Paper
•Saucepan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C. Take the butter out of the fridge and allow it to reach room temperature.
- Chop the pecans and crush or mince the garlic.
- Pull the thyme leaves off of the stalks.
- In a bowl, combine the panko with the pecans, the garlic, the thyme and half of the butter. Season to taste with salt and pepper.
2
- Transfer the gammon to an oven dish and top with the panko butter.
- Roast in the oven for 35 - 45 minutes.
- Meanwhile, boil plenty of salted water in a pot or saucepan. Discard the tips of the green beans.
- Boil the green beans for 5 minutes, then drain and rinse under cold water.
3
- Discard the plastic from the potatoes and transfer the container to the oven. Roast for 30 minutes.
- Wrap two bunches of green beans per person with the bacon.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then roast in the oven for 15 - 17 minutes.
4
- Chop the onion.
- Melt the rest of the butter in a saucepan over medium heat. Fry the onion with the rosemary sprig for 5 minutes.
- Deglaze with the balsamic vinegar.
- Meanwhile, juice the orange and finely chop the parsley.
5
- Add the cranberry chutney and the orange juice to the onion.
- Mix well, then allow to simmer gently until serving. Season to taste with salt and pepper.
- In a small bowl, combine the parsley with the white balsamic vinegar and some extra virgin olive oil as preferred.
- Season to taste with salt and pepper, then mix well to combine.
6
- Remove the rosemary sprig from the cranberry sauce and discard.
- Slice the gammon and transfer to a nice serving platter, then pour over the sauce.
- Drizzle the potatoes with the parsley dressing.
- Serve the green beans alongside.
