Trio Of Roast Pork, Beef & Gammon Recipe

Preheat and prepare meats

Preheat oven to 180°C / 350°F (160°C fan). Pat the pork shoulder, beef topside and gammon dry with paper towel. Rub each joint all over with 2 tbs vegetable oil, 1 tsp salt and 1/3 tsp black pepper each (divide evenly). Place pork, beef and gammon on a large rack set inside a deep roasting tray allowing space between joints.

Initial roast

Roast all three joints in the preheated oven for 45 minutes to develop color (this initial high heat period helps form a crust).

Make herb-garlic paste

While the meats roast, combine the minced garlic, chopped rosemary, thyme and remaining 1 tbs vegetable oil in a small bowl. Stir to form a paste.

Prepare glaze

In a separate bowl whisk together the Dijon mustard, brown sugar, honey, soy sauce and apple cider vinegar until smooth. Reserve about 2 tbs of glaze for finishing sauce after roasting.

Apply herb paste and continue roasting

After the initial 45 minutes, remove the tray from the oven. Using tongs, brush the pork shoulder all over with the herb-garlic paste (this works best on the pork where fat content benefits from herbs). Brush the beef lightly with 1 tbs of mustard from the glaze and the gammon with 1 tbs honey or reserved glaze portion. Return tray to oven.

Add liquids and roast to temperature

Pour the stock and optional wine into the bottom of the roasting tray (not over the meats) to keep the oven moist and catch drippings for gravy. Roast three joints for a further 60–90 minutes, basting every 20 minutes with pan juices and glaze: brush pork with the remaining glaze each bast, brush beef once more with Dijon and baste gammon with pan juices. Use oven thermometer to check doneness: pork shoulder 93°C (200°F) for pull-apart tenderness, beef topside 56–60°C (133–140°F) for medium-rare to medium (adjust to preference), gammon warmed through to 65–70°C (149–158°F) if pre-cured. Cooking times will vary by joint size; allow about 25–35 minutes per 500 g for roasting after initial sear, but rely on temperature.

Rest the meats

When each joint reaches its target temperature, remove it from the oven and transfer to a carving board. Tent loosely with foil and rest for 20–30 minutes (pork and gammon at least 20 minutes; beef 15–20 minutes) to let juices redistribute. During resting, the internal temperature will rise a few degrees.

Make a quick pan sauce (optional)

While meats rest, place the roasting tray on the stovetop over medium heat. Skim off excess fat and add reserved 2 tbs glaze to the pan juices. Simmer and reduce for 3–5 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt or a splash of vinegar if needed. Strain if desired.

Carve and serve

Carve the beef thinly across the grain, slice the pork shoulder into chunky pieces (or shred with forks if very tender), and slice the gammon. Arrange slices on a warmed platter, spoon a little pan sauce over the pork and beef, and garnish with chopped parsley. Serve with mustard or horseradish sauce on the side.