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TV DINNER: BAKED HAM WITH PINEAPPLE SLICES
Gammon and pineapple slices is a classic combo and a big benefit of this recipe is that it is cooked in two stages. First, the meat needs to be boiled before it is then glazed and baked. This means that you can boil the meat a day or two before and simply finish it off in the oven on the big night.
I suggest pairing the meat with baby carrots and peas in homage to another classic Matilda moment. A side of celeriac mash or a hearty mashed potato would do nicely.
Bonus points if you plate up on a TV tray.
BAKED HAM INGREDIENTS
1 kg gammon joint
1 carrot
1 onion
Stick of celery
A bay leaf
1 tbsp of peppercorns
75 g hot honey (or 50g honey and 2 tbsps of hot sauce or dijon mustard)
Small tin of pineapple slices
METHOD
First, get your vegetables ready- roughly chop the onion, celery and carrot and add to a large stock pot.
Add the gammon joint to the pot and cover with water until the meat is fully submerged in its little bath.
Add the bay leaf and peppercorns.
Bring to the boil and then reduce the temperature, cover the pot and simmer for 45 mins.
Turn off the heat and leave the meat to bathe and relax for 20 mins.
Remove the meat from the liquid and discard the veg and broth. At this stage the meat can be chilled in the fridge until the big night.
THE BIG NIGHT
Pre-heat the oven to 200°C / 180°C fan.
Remove the skin from the ham- this is the thick, tough outer layer. nb: Make sure you don’t cut the fat off the meat when you do this, just peel back the skin, leaving the fat intact.
Score the fat in that classic 70’s criss cross pattern.
Glaze the meat with hot honey using a pastry brush. If using normal honey, then mix it together with the hot sauce or dijon mustard in a small bowl before painting on your hog.
Bake for 35-40 mins until caramalised.
Slice and serve topped with sliced pineapple.
PARSLEY SAUCE
This TV dinner will be a bit dry without a saucy accompaniment and this simple parsley number gives us all the moisture, and all the retro vibes, that we’re looking for. If we’re already going a bit nostalgic with our TV dinner, we may as well go FULL retro. Someone bust out a disco ball and cover it in parsley sauce.
This sauce can be made a few days in advance, stored in an airtight container in the fridge, and then heated up and served on the big night.
INGREDIENTS
Small handful of finely chopped parsley
1 tbsp butter
1 tbsp plain flour
250 ml milk
1/2 tsp dijon mustard
Squeeze of lemon juice
METHOD
Melt the butter in a saucepan on a medium-low heat.
Add the flour, and continue cooking for a couple of minutes, stirring regularly so it doesn’t catch on the bottom of the pan.
After a couple of minutes cooking to ensure the sauce doesn’t taste of raw flour, slowly pour in the milk whisking as you go. A slow pour and a continuous whisk prevents lumps forming.
Bring to a simmer and cook for around 5 minutes until the sauce thickens and coats the back of a spoon.
To elevate this basic white sauce, add the parsley, a teaspoon of dijon mustard, and lemon juice to taste.
Season with salt and pepper.
SERVICE PLEASE…
Serve the sliced ham with a side of celeriac or potato mash, a great accompaniment which could be made the day before and heated just before serving.
A side of baby carrots and peas pays homage to another classic Matilda moment. Simply steamed, seasoned and tossed in butter would mimic those featured in the movie.
Pour over the parsley sauce and take a bite into the 1970s.