Ham & veg crumble

Ham & veg crumble

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(6 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4
Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake

Nutrition and extra info

Nutrition: per serving

  • kcal757
  • fat37g
  • saturates20g
  • carbs63g
  • sugars17g
  • fibre17g
  • protein34g
  • salt4.6g


  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 leeks, chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 parsnips, chopped



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • ½ celeriac, chopped



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 200g plain flour
  • 500ml hot chicken or vegetable stock
  • 400g cooked ham, cut into chunky slices from a joint, then shredded
  • 200g tub low-fat crème fraîche
  • 2 tbsp wholegrain mustard


  1. Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

  2. Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.

  3. Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.

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Comments, questions and tips

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2nd Dec, 2017
I agree the veg need less cooking - I cooked them 10 mins initially and then another 5 mins in the flour & stock gravy. I also used celery instead of celeriac - what I had in. Now in the oven & all looks good.
10th Mar, 2015
Tasty family dinner. Wasn't sure how big to cut the vegetables so probably chopped them around 2cm. The veg cooked quicker than I expected. This probably depends on how generous your splash of water is. Mine was a decent splash. After adding the stock I only cooked them for a further 5 minutes before acting the creme fraiche. Served it with a green vegetable and everyone enjoyed it. Will cook this again and possibly try chicken. Would be nice just veggie or with a muffin top.
27th Sep, 2016
Used cooked chicken as well as ham. Also added white wine and served with Brussel sprouts
11th Jan, 2015
I made this crumble with chicken instead of ham and I think next time I will add some white wine to the stock. Very nice recipe.
28th Dec, 2014
Tasty but I found it a bit dry
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