Salty gammon is sweetened with maple syrup and given a kick with wholegrain mustard in this seriously tasty recipe served with a creamy potato 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
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.
Meanwhile, put the gammon into a small roasting tin. Cover with foil and cook above the potatoes for 1 hour.
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.
Leave the gammon and gratin to stand for 5 minutes, then carve the gammon into slices. Serve with the gratin and some green veg.
Nutrition
- 742kcals Calories
- 28.2g (11.6g saturated) Fat
- 57.3g Protein
- 68.7g (16.6g sugars) Carbs
- 6.1g Salt
What’s the perfect wine match?
Our friends at Majestic Wine recommend Definition Gruner. Pork is popular in Austria, and the country’s most famous white is a natural pairing. This is a quintessential example, full of zesty citrus notes and a dash of white pepper.
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