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Smoked Gammon and Harissa Braised Beans

This is a rich spiced dish with succulent strips of smoked gammon. Makes a wonderful lunch served on sourdough toast with a drizzle of coriander sauce or you can serve it with BBQ meats or a Tex-Mex Feast.


Place the gammon hock in a large pan and cover with cold water, bring to the boil and simmer for 10 minutes. Drain and place the hock back into the pan with the stock ingredients. Cover with cold water, bring to the boil and then reduce heat to a simmer, cook for 3 hours or until the meat falls from the bone. Leave to cool in the pan.

Once the gammon is cool, strip the meat from the bone, discarding the skin and trim any excessive fat.

To cook the braised beans, first heat a pan over a medium heat, add the olive oil and onions and cook until translucent. Add the garlic and cook until soft. Next the harissa, cumin, cinnamon, bay and thyme, cook for a couple of minutes so the aromas are released. Finally add the red peppers, pinto beans, chopped tomatoes and gammon stock. Bring to a rapid simmer and cook for 10 minutes.

For the coriander sauce, using a food processor or stick blender, puree all the ingredients to make a coarse sauce. Adjust the seasoning with salt to suit your preference.

Back to the beans, the sauce should now be reduced and will thicken slightly, cook for longer if you want a thicker sauce. Now add the strips of gammon and stir to ensure everything is well coated, cook for another couple of minutes to ensure the gammon is heated through.

To serve, toast thick slices of sourdough bread, drizzle with a little olive oil and then generously spoon over the gammon and braised beans and some of the coriander sauce.

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Fiona Murray – MasterChef Contestant 2017

Since MasterChef Fiona has been providing supper clubs, pop up restaurants, sharing plate experiences, private catering and work in collaboration with some leading UK businesses.
Preparation Time: 10
Cooking Time: 3-4 hours

1 Old Fashioned smoked gammon hock


For the Stock:

  • 1 carrot, roughly sliced
  • 1 onion, quartered
  • 2 garlic cloves, smashed
  • 10 peppercorns
  • 1 tsp red pepper flakes
  • 1 tsp chipotle chilli flakes

For the Beans:

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp rose harissa
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • ½ jar flame roast red peppers, cut into strips
  • 1 can of Pinto Beans
  • 1 can of chopped tomatoes
  • 125ml gammon stock
  • Salt & Pepper to taste

For the Coriander Sauce:

  • 20g Coriander
  • 20g Flat Leaf Parsley
  • 4 tbsp Olive Oil
  • Lemon Juice from half a lemon
  • Salt to season
  • Good pinch of Ground Cumin

Hot Tips

If you would like the beans to be smokey, swap out the rose harissa with smoked paprika.

Perfect served with Jacket Potatoes instead of bread.

The stock can be reduced down and kept in the freezer for other dishes which have a spicy note to them.