Gammon, Leek and Bean Casserole with Potatoes

Servings 4 people


  • Pan


  • Gammon
  • 25 g Butter
  • 2 Leeks
  • 2 Carrots
  • 2 Cloves of Garlic
  • 1 tbsp Dried Herbs
  • 400 ml of Stock
  • 1 Tin of Drained Butterbeans
  • 8 Potatoes
  • 1 Piece of Celery


  • Place the joint in a pan with enough water to cover the gammon, cover with the lid and bring to a boil and then simmer for an hour and 20 minutes. Skim surface with slotted spoon to remove any scum.
  • Melt the butter and add sliced leeks, celery and carrots, cook for 5-6 minutes until soft.
  • Add chopped garlic cloves and the dried herbs of your choice. then add stock and butterbeans and allow to simmer gently.
  • When the gammon has cooked break all or some of it down with a fork into a flake and add to the casserole. Taste and season, add chopped parsley. Serve with boiled or buttered mashed potatoes.
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