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Spice glazed gammon
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Wonderfully tender gammon slow cooked and finished with a sticky, spiced glaze. Served with mustardy dauphinoise potatoes, this is indulgence at it’s finest!
Ingredients
Method
Ingredients
- 1 boneless unsmoked gammon joint (2-2.5kg)
- 1 Onion
- 5 Bart cloves
- 1 Bart bay leaf
- 1tsp Bart black peppercorns
- 1 litre Dry cider
SPICE GLAZE
- 2tbsp honey
- 2tbsp wholegrain mustard
- 50g brown sugar
- 1 tsp Bart ground cinnamon
- 1/2 tsp Bart ground nutmeg
- Handful of Bart cloves
DAUPHINOISE POTATOES
- 8 large potatoes
- 500ml double cream
- 140g butter
- 2tsp Bart smoked garlic paste
- 2 sprigs thyme
- 6tbsp wholegrain mustard
- Pinch of Bart rock salt
- Pinch of Bart black peppercorns
- 400g Gruyere (grated)
- Grate of Bart nutmeg
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.
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