Ingredients

• a small  gammon joint, about 900g
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato purée
• 200 ml tomato pasata
• 100ml red wine
• 2 tbsp maple syrup
• 1 tbsp molasses
• 2 tsp English mustard powder
• 2 x 300g cans borlotti beans, drained and rinsed
• 300 ml chicken stock
• 1 tbsp olive oil
• salt and black pepepr for seasoning

Method

1. Heat the oven to 180°C/Fan 160°C.
2. Heat an oven and flame proof casserole over a medium heat.
3. Add the oil and brown the gammon until golden all over – about 5 minutes. Set aside.
4. Add the onion to the tin, stir and cook gently for about 5 minutes until the onion has softened but but not browned, then add the garlic and cook for a further 1 minute.
5. Add the red wine, tomato purée, and pasata, maple syrup, molasses, mustard.
6. Next add the beans and stock, cover with a lid and cook on the stove top for 10 minutes.
7. Add the gammon, re-cover and bake in the oven for  50 minutes.
8. Remove the lid and cook uncovered for another 10 minutes to reduce the liquid slightly.
9. Remove from the oven and leave to cool for a few minutes, before slicing the gammon.
10. Serve with mashed potatoes and steamed greens, and the beans.