Gochujang gammon casserole

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This dish was inspired by a Nigel Slater classic that Jack’s been cooking every winter for the last few years. There’s just something about the smokiness of the gammon, the sweet comfort of the butter beans and warmth of the sauce that makes it a perfect winter go-to. Adding the gochujang chilli paste (available at most large supermarkets) gives it an incredible warmth and depth of flavour (don’t worry, it’s not too spicy!) that pairs brilliantly with the pork.

The leftovers also make one hell of a cheese toastie!

Type of dish: Main
Cuisine: British / Italian
Serves: 6 with leftovers
Calories: 486 per portion

Prep time: 20 minutes
Cook time: 1 hour 50 minutes


2 onions
1 bulb of fennel
1.2kg - 1.5kg gammon joint
6 cloves of garlic
2 tablespoons gochujang chilli paste
2 tablespoons molasses
1 tablespoon soy sauce
1 teaspoon mustard powder
500 millilitres vegetable stock
1 can tinned tomatoes
1 sprig rosemary
1 sprig thyme
2 cans butter beans
Half a lemon
200g cavolo nero
200g kimchi (optional)


Heat one tablespoon of olive oil in a large cast iron casserole, on a medium to low heat and add the gammon joint. Brown the joint skin side down, allowing the fat to render out into the oil. After 10 minutes remove the gammon.

Pre-heat an oven to 160c fan / 180c, gas mark 3. Into the pork infused oil add the onion and fennel, finely diced. Sweat down on a medium heat for 10 minutes until it's all soft and golden. Then add the crushed garlic and cook for another 5 minutes being careful not to burn the garlic.

Add the gochujang chilli paste, molasses, mustard powder and soy sauce and place the gammon back into the casserole dish. Bring to the boil and add the veg stock and a tin of tomatoes. Season well and add the herbs, tied together with some twine so they're easy to remove later.

Put a lid on the casserole and place into the oven for 1 hour and 20 mins (20 mins per 450grams plus another 20 minutes).

After 1 hour and 20 minutes remove the casserole from the oven and remove the gammon. Add the cavolo nero, stalks removed and cut into 1cm strips and butter beans into the dish. Bring back to a boil and simmer for 5 minutes. Check the seasoning and the the juice of half a lemon.

Slice the gammon and serve on top of the casserole, top with a tablespoon of kimchi for an extra funky kick.

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