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Lisa Faulkner’s Roasted Gammon, Leek and Rosti Traybake

By Lisa Faulkner
Super easy to make with only five ingredients, Lisa Faulkner’s roasted gammon, leek and rosti traybake is full of flavours and textures. The recipe uses frozen potato rosti and garlic buttery greens for serious flavour…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

5 total
  • 1 large onion
  • 1 gammon joint, approx. 700g-750g
  • 300 g of m&s frozen petit pois and leeks
  • 2 tbsp of crème fraîche or soured cream
  • 8 frozen rosti

Method

5 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4.

  2. Step 2

    Cut the onion into 3 slices and lay them out in a roasting tin. Place the gammon on top, add 100ml water and cover loosely with foil. Cook for 45 mins, then remove the foil and cook for another 40-45 mins to crisp up the top. Add a splash more water if the tin is looking dry.

  3. Step 3

    Take the roasting tin out of the oven and leave the gammon to rest. At this point, the onion should break apart but you can cut it into smaller pieces if preferred. Add the frozen peas and leeks to the tin with a little splash of water, then season with salt and ground black pepper.

  4. Step 4

    Return to the oven along with the rosti on a separate baking tray. Cook for 15-20 mins.

  5. Step 5

    Remove both trays from the oven. Stir the crème fraîche or soured cream into the leeks and peas, then slice the gammon and serve with the golden rosti.