Maple syrup and mustard gammon with creamy gratin recipe

By Carol Tennant

Serves 4
Takes 10 minutes to make and 1 hour 20 minutes in the oven, plus standing
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Rating

Salty gammon is sweetened with maple syrup and given a kick with wholegrain mustard in this seriously tasty recipe. Serve it with the creamy gratin for the perfect side dish

Maple syrup and mustard gammon with creamy gratin

Ingredients

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

Method

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.