Sticky glazed gammon

Latest comments and suggestions

• superkat

  26 June 2008

  superkat rated and commented on this recipe

  

  Wow! This is great, and so tasty. Some really tangy flavours and nice and easy too. The bulgar wheat makes a great change from the usual rice and pasta, too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dearle

  27 July 2009

  dearle rated and commented on this recipe

  

  Very nice. We do it with couscous instead of the bulgur wheat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hoggle

  27 December 2010

  Hoggle rated and commented on this recipe

  

  This has turned into one of our favourite dinners, so tasty and low fat to boot.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Felicityhm

  11 May 2011

  Felicityhm rated and commented on this recipe

  

  I think I failed miserably to get the glaze to the sticky point, but the bulgar wheat base was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahD

  15 April 2013

  SarahD rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3315/

Ingredients

• 85g bulgur wheat
• 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
• 1 large leek , thinly sliced
• 1 orange , halved
• 1 tbsp Worcestershire sauce
• 1 tbsp runny honey
• 1 tsp Dijon mustard
• 2 lean gammon steaks
• 1 tbsp mint sauce

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 25 - 35 mins

Low-fat

Ingredients

• 85g bulgur wheat
• 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
• 1 large leek , thinly sliced
• 1 orange , halved
• 1 tbsp Worcestershire sauce
• 1 tbsp runny honey
• 1 tsp Dijon mustard
• 2 lean gammon steaks
• 1 tbsp mint sauce

PER SERVING

465 kcalories, protein 45g, carbohydrate 55g, fat 8 g, saturated fat 2g, fibre 5g, sugar 7g, salt 6.89 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.