Glazed gammon with Brussels sprouts, red wine gravy and apple slaw – Food & Home Magazine

Ingredients

• 6 carrots
• 5 celery sticks
• 1 onion, roughly chopped
• 2 bay leaves
• 5ml whole peppercorns
• 1 x 2.5 kg uncooked boneless smoked gammon
• water, to cover the gammon
• 3 apples
• 1 red cabbage, shredded
• 8 radishes, quartered
• 250ml plain yoghurt
• 15ml fresh lemon juice
• 30ml rice wine vinegar
• 30ml white sugar
• salt and milled black pepper
• black sesame seeds
• microherbs and edible flowers, to garnish the salad
• 1 x KNORR Cook-in-Bag BBQ flavour
• 250ml KNORR Balsamic & Pineapple salad dressing
• 1 x KNORR Roast Meat Gravy
• - 2 cups Water from the gammon
• 250ml red wine
• 45ml honey mustard
• 5Tbsp butter
• 300g Brussels sprouts
• 2 cloves garlic, crushed
• Yorkshire puddings, to serve