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A swede pretending to be a ham

A swede pretending to be a ham


Don't be fooled! This meaty-looking dish is actually a whole swede that's been roasted and glazed

  • Feeds 6 Feeds 6
  • Ready in 2 hours 35 minutes

Each serving contains

  • Energy
    287kj 69kcal
  • Fat
    Low 4%
  • Saturates
    Low 2%
  • Sugar
    Med 10%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 10g

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Big Bag Option


  • 1 swede (about 500g)
  • 12 cloves
  • 1 tbsp Co-op extra virgin olive oil
  • 30g Fairtrade dark muscovado sugar
  • 20g Co-op wholegrain mustard
  • Sauerkraut and Co-op watercress, to serve


  1. Preheat the oven to 180ºC/fan 160ºC/gas 4
  2. Score the swede all over with a knife, cutting about 1cm into the flesh in a criss-cross pattern — just like a ham
  3. Stud the surface evenly with cloves
  4. Drizzle with the oil and season, then wrap the swede in a large sheet of greaseproof paper and place in a small ovenproof dish
  5. Roast for 1 hour, then remove the paper and return to the oven for a further 30–60 mins, or until the swede is well cooked
  6. Remove from the oven and turn down the temperature to 120ºC/fan 100ºC/gas ½
  7. Mix the sugar and mustard together in a small bowl and brush the swede all over with the mixture
  8. Return to the oven and cook for 20–30 mins
  9. Carve at the table and serve with the sauerkraut and watercress

This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.

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