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Ingredients

Leftover Cookstown Gammon, 450g cooked and sliced

  • 25g butter
  • 125ml dry white wine
  • 150ml milk
  • 25g plain flour
  • 75g Parmesan cheese
  • 1 tbsp tomato puree
  • Salt
  • White pepper

Leftover Gammon in a wine and cream sauce

serves
4
30
mins

Ingredients

  • 25g butter
  • 125ml dry white wine
  • 150ml milk
  • 25g plain flour
  • 75g Parmesan cheese
  • 1 tbsp tomato puree
  • Salt
  • White pepper

Method

  1. In a saucepan, melt the butter over a medium heat, add the flour, mixing together for 1 minute.
  2. Gradually add the milk and mix well. Add the wine, stirring until combined. Then whisk till smooth.
  3. Stir in the tomato puree and season with salt and white pepper.
  4. Place the sliced, leftover cooked gammon in an oven proof dish.
  5. Pour the sauce over the gammon slices, sprinkle the Parmesan cheese on top of the sauce.
  6. Bake in a pre-heated oven at 180ºC, or Gas Mark 4, for 20 mins, until hot and golden brown.
  7. Optional... serve with an extra sprinkling of Parmesan cheese.
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Leftover Gammon in a wine and cream sauce

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