This Ham & Mushroom Gratin is a particularly nice way of using up leftover ham, be it from a whole ham, a hock or slices. Because I have to be exact with ingredients in my work I tend to be more of an approximate cook in the home! This is one of those recipes where you can change the main ingredients to suit. You can use any type of edible(!) mushroom, add in extra veg like leek or broccoli, and instead use cheddar or stilton cheese mixed in with the breadcrumb. Be aware that it’s best to season lightly and if you’re using leftover dry cured ham (York or Shropshire Black) you might find you don’t need to add salt at all. So season to taste.
Ham & Mushroom Gratin
This tasty supper dish is a great way to use up leftover ham. Perfect served with some dressed salad leaves.
- 50g butter
- 6 spring onions, sliced
- 250g Portobello mushrooms, sliced
- juice ½ lemon
- ¼ tsp grated nutmeg
- 50g plain flour
- 100ml white wine
- 400ml milk
- 25g fresh parsley, chopped
- ¼ tsp salt
- 150g Dukeshill Wiltshire ham diced or Dukeshill ham hock torn
- 100g fresh white breadcrumbs
- 25g Parmesan, grated
- few knobs of butter
- Step 1 Melt the butter in a heavy based saucepan over a low heat then add the spring onions for a few minutes.
- Step 2 Add the sliced mushroom and turn the heat up to medium to drive the moisture off.
- Step 3 Sprinkle in the flour, stirring it in for a minute.
- Step 4 Add the lemon juice and wine and simmer for a few minutes.
- Step 5 Little by little add the milk stirring continuously. You may want to lower the heat so the sauce doesn’t catch at the bottom of the pan. After a few minutes you should have a lovely sauce.
- Step 6 Mix in 15g of the chopped parsley and all of the ham to the mushroom sauce.
- Step 7 Transfer to a buttered, ovenproof dish.
- Step 8 Mix the breadcrumbs with the remaining 10g chopped parsley and the grated Parmesan. Sprinkle over the ham and mushroom mixture.
- Step 9 Pop a few knobs of butter on the top and bake in the oven at 200’C fan for 20 minutes until golden.