Gammon and leek crumble

Gammon and leek crumble


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This crumble is a veritable duvet of cheesy crumbs set atop a fluffy creamy mattress, engorged and cosseted with tender gammon and juicy leeks. It does take a while for things to click when eating this crumble mind. The conversation between the Numbskulls in the mouth and brain department will be frantic at first but stick with it because this really is a joyous dish to eat.

Head out to buy a gammon joint now and don’t forget to save some of the stock once you’ve cooked it, if you like boiling your ham that is. Better still, if you have some of that special gammon, still ruminating in the freezer from Christmas, this is a great excuse to finally use up those leftovers. And spooning mouthfuls whilst staring out of your kitchen window and watching that cloud come over the horizon will make you feel even better.

  • For the filling

  • 400g of gammon, cooked and shredded
  • 1 onion, finely chopped
  • 3 leeks, sliced
  • 1 garlic clove, finely chopped
  • 2 tbsp of plain flour
  • 100ml of double cream
  • 300ml of ham stock, reserved from cooking the gammon, or chicken stock
  • 1 tbsp of wholegrain mustard
  • butter, for frying
  • For the crumble

  • 300g of plain flour
  • 150g of unsalted butter, cold, cut into cubes
  • 100g of Parmesan, finely grated
  • 2 sprigs of thyme, leaves picked
  • ground black pepper
Preheat the oven to 200°C/gas mark 6
Place a wide saucepan on the hob over a medium heat and add a healthy knob of butter. When it has melted, add the onion and leek and cover and gently cook for about 10 minutes, stirring every now and then. Then add the garlic, cover and cook for a further 5 minutes
Bring the heat up and sprinkle the flour over the onion and leek and stir in. Then, gradually add your stock, bit by bit to thicken the mix. Take off the heat and then add the cream, shredded gammon and mustard and stir through
Take off the heat and then add the cream, shredded gammon and mustard and stir through
Next, make your crumble by sifting the plain flour into a large bowl and add the cubes of butter. Using your fingertips, rub the flour and butter together until they form into crumbs. Add the parmesan cheese and thyme leaves and a good twist of ground black pepper and mix together
Pour the gammon and leek mix into a ceramic baking dish and scatter the crumble evenly on top. Place in the oven and back for 30 minutes or until the top becomes golden
Serve with green vegetables such as tenderstem broccoli
Serve with green vegetables such as tenderstem broccoli
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