Main
Spice glazed gammon
Wonderfully tender gammon slow cooked and finished with a sticky, spiced glaze. Served with mustardy dauphinoise potatoes, this is indulgence at it’s finest!
Method
- In a slow cooker, add the sliced onion, and bay. Place the gammon on top and pour over the cider until it is submerged. Sprinkle over the cloves and peppercorns, cook on low for 5-7 hours.
- To make the dauphinoise, preheat the oven to Gas Mark 3/160C/320f. Finely slice the potatoes into 3-4mm discs.
- In a small saucepan, melt the butter. Add the smoked garlic paste and cook for a couple of minutes, then pour in the cream, and add the mustard and thyme. Bring to the boil over a medium-high heat, season well and carefully add the potatoes. Turn the heat down and simmer for 10 minutes.
- When the potatoes have softened a little, gently tip into a shallow ovenproof dish and cover tightly with foil. Place in the centre of the oven and cook for 30 minutes. After this time, remove from the oven and sprinkle over the cheese and a grate of nutmeg. Return to the oven for a further 15 minutes, cooking uncovered until golden and crispy.
- Whilst the potatoes are cooking, preheat a separate oven to Gas Mark 6/180C/356f and prepare the gammon glaze. Mix the honey and mustard in a bowl. Add the sugar, cinnamon, and ground nutmeg and stir until well combined.
- Remove the gammon from the slow cooker, saving the liquid for stock. Line a shallow baking tray with foil and place the gammon with the fat facing up. Score in deep diamonds, then stud with cloves and spoon over half of the glaze.
- Place the gammon in the centre of the oven and cook for 10 minutes. After this time, spoon over the remaining glaze, and return to the oven for a final 10 minutes. Remove from the oven and leave to rest for 20 minutes before serving.
