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Honey-roast Gammon with Bonfire Beans

Honey-roast Gammon with Bonfire Beans

Brought to you by: M&S Food

Prep time:

Cook time:

Serves: 4

Come in from the cold and tuck into this M&S honey-glazed gammon with bonfire beans recipe from Tom Kerridge. The sweet honey coating of this juicy honey-glazed gammon bursts against the smoky beans simmered with chipotle, chorizo and tomato. It’s absolutely perfect served with a fried egg and some thick-cut chips, or some crusty sourdough to mop up those beans.
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  • 1 (600g) M&S gammon with honey glaze
  • 1 tbsp light olive oil
  • 3 M&S Spanish cooking chorizo sausages
  • 3 echalion shallots, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1 (400g) tin cannellini beans, rinsed and drained
  • 1 (400g) tin butter beans, rinsed and drained
  • 1 (400g) tin chopped tomatoes
  • 150ml chicken stock
  • 1 tsp M&S chipotle paste
  • 2 tbsp flat leaf parsley, finely chopped
  • 4 medium eggs, fried


Step 1

Heat the oven and cook the gammon according to the instructions. Once cooked, remove and set aside to rest.

Step 2

Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil and when it’s hot, add the chorizo and stir for 3-4 mins or until the chorizo begins to brown. Add the shallots and stir well, cook for another 2-3 mins then add the garlic and stir again for 2 mins.

Step 3

Next, add the tomato puree and smoked paprika and stir well for 1 min before adding both drained beans, tomatoes, stock and chipotle paste. Stir again and bring up to a gentle simmer. Simmer for 15 mins and then season to taste with salt and pepper.

Step 4

Stir the chopped parsley through the beans. Carve the ham into slices and add to serving plates with a big spoon of the bonfire beans alongside.

Step 5

Top each plate with a fried egg and serve with triple cooked chips or slices of sourdough, if you like.

Tips or serving suggestions

Once cooled, any leftovers will keep chilled in airtight containers for up to 3 days.

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