Serves 4

Maple syrup and mustard gammon with creamy gratin recipe

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Takes 10 minutes to make and 1 hour 20 minutes in the oven, plus standing

1kg smoked gammon joint
2 tbsp maple syrup or runny honey
1 tbsp wholegrain mustard
1 tsp coarsely crushed black peppercorns

For the creamy gratin
1kg potatoes, thinly sliced
1 onion, finely chopped
25g butter
50g plain flour
750ml semi-skimmed milk

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1. Preheat the oven to 200°C/fan180°C/gas 6. Make the creamy gratin. Put a quarter of the potatoes in a casserole dish, sprinkle with a third of the onion, dot with a third of the butter, then sprinkle with a third of the flour. Season well. Repeat to make 2 more layers, then finish with a layer of potato. Pour over the milk and cook for 1 hour 20 minutes, until the potatoes are tender and golden and the sauce has thickened.
2. Meanwhile, put the gammon into a small roasting tin. Cover with foil and cook above the potatoes for 1 hour.
3. Meanwhile, mix the maple syrup, mustard and peppercorns. When the gammon has cooked for 1 hour, remove from the oven and carefully slice off and discard any skin, leaving the layer of fat behind. Score the fat in a diamond pattern and spread with the maple syrup mixture. Return to the oven for a further 20 minutes.
4. Leave the gammon and gratin to stand for 5 minutes, then carve the gammon into slices. Serve with the gratin and some green veg.

Nutritional info

Per serving: 742kcals, 28.2g fat (11.6g saturated), 57.3g protein, 68.7g carbs, 16.6g sugar, 6.1g salt

Chef's tip

Soak the gammon overnight to reduce the saltiness, if you like. Slice the potatoes on a mandolin or in a food processor to make it quicker.

Wine Recommendation

Wine note: Try an intense, smooth and sweetly ripe Pinot Noir.

Maple syrup and mustard gammon with creamy gratin recipe

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