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Poached Ham with Peach Salsa

Poached Ham with Peach Salsa

By OcadoLifePublished on 20 June 2025In her wallet-friendly Poached Ham with Peach Salsa, chef and food writer Rosie Sykes – author of Every Last Bite: Save Time, Money And Waste – has cooked up a tasty, cost-effective formula: succulent gammon, very little hands-on effort, and plenty of leftover meat and stock – enough, in fact, to make both Rosie’s Sweet Chilli-glazed Ham and Slaw Buns and Ham and Summer Pilaf as well! Search for both recipes online. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

1 hr 55 minsTotal time
4Servings
15 minsPrep time
1 hr 40 minsCooking time

Ingredients

  • 1.5kg unsmoked gammon joint
  • 2 red onions, 1 roughly chopped, 1 finely diced
  • 1 tsp whole black peppercorns
  • 10g flat-leaf parsley, stalks kept whole, leaves reserved and finely chopped
  • 10g mint, stalks kept whole, leaves reserved and chopped
  • 1 lemon, zested and juiced
  • 1 good pinch chilli flakes
  • 2 peaches, quartered and roughly chopped
  • 200g cherry tomatoes, quartered
  • ½ (1kg) pack baby potatoes, halved
  • 100g stringless beans, sliced into 3cm lengths
  • 200g frozen garden peas

Method

  • Step 1

    Place the gammon in a large, deep pan (aim for a snug-ish fit). Arrange the roughly chopped onion, peppercorns, parsley stalks and mint stalks around it, then cover the gammon with water (approx. 1.2 litres).

  • Step 2

    Bring to the boil, skimming any scum that rises to the surface, then cover and reduce to a low simmer for 1 hr 15 mins or until easily pierced with a sharp knife.

  • Step 3

    Meanwhile, prepare the salsa. Combine the finely diced onion, lemon zest and juice, chilli flakes and a pinch of salt in a bowl. Leave to pickle for 15-30 mins, then gently toss through the peaches and tomatoes. Add the reserved mint leaves.

  • Step 4

    Parboil the potatoes in a separate pan for 10 mins, then drain and set aside.

  • Step 5

    Carefully lift the gammon out of the pan and transfer to a large plate or tin. Cover with foil and leave to rest. Strain the gammon stock into a clean pan and put it on the hob over medium heat; simmer uncovered for 10 mins or until reduced by a third.

  • Step 6

    Tip the parboiled potatoes into the reduced stock and simmer for 5 mins or until just cooked. Remove with a slotted spoon and set aside.

  • Step 7

    Drop the beans into the stock, cook for 3 mins, then add the peas. Continue simmering for 3 mins more, then drain the veg, reserving the stock. Return about 100ml of the stock to the pan; reserve the remaining 500ml to use in other recipes. Bring the 100ml stock to a simmer over medium heat, then add the reserved parsley leaves and cook for 2 mins to make a light sauce.

  • Step 8

    Slice one-third of the gammon into 1cm-thick pieces; reserve the rest (approx. 750g) to use in other recipes. Divide the sliced gammon between 4 plates, along with the potatoes, beans and peas. Slosh over a little of the hot parsley sauce and top with a dollop of the salsa. The ham and stock will keep well in chilled airtight containers for up to 5 days, or sliced and frozen in portions for up to 3 months.