Waitrose and Partners
Glazed gammon with parsley potato & bean salad

Glazed gammon with parsley potato & bean salad

Deliciously nutty La Ratte potatoes, a peppy french dressing and sticky glaze – all balance beautifully with the salty savouriness of No.1 Free Range Gammon.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g La Ratte potatoes or small new potatoes
  • 200g pack trimmed fine green beans
  • 2 x 200g packs No.1 Free Range Beech Smoked Gammon Steak, rind trimmed and snipped with scissors
  • 2 tbsp Seville orange marmalade
  • 5 tbsp French dressing
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped


  1. Boil a large pan of salted water and add the potatoes. Return to the boil for 20 minutes. Meanwhile, preheat the grill to high. Add the beans to the potato pan for the last 5 minutes.

  2. Start grilling the steaks when the beans go in, for 4-5 minutes on each side until cooked through and golden at the edges. Mix the marmalade with 2 tsp French dressing to make a glaze.

  3. Drain the potatoes and beans and set aside to cool while the gammon cooks. Cut the potatoes in ½ and toss in the pan with the beans, parsley and remaining dressing.

  4. Spoon the glaze over the gammon and grill for 2 minutes more. Serve with the parsley, potato and bean salad.

Cook’s tip

Snipping the rind around the edge of gammon steaks helps stop them from curling as they cook. Try the same trick with back bacon too.


Typical values per serving when made using specific products in recipe


2,229kJ/ 532kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating