Cider and mustard glazed ham with dauphinois potatoes
- December 2019
- Serves 6 with leftovers
- Hands-on time 40 min, simmering time 1 hour 40 min, oven time 1 hour 15 min
Try MasterChef 2018 champion Kenny Tutt’s cider and mustard-glazed ham for a knockout alternative roast recipe. It’s sticky, sweet and fantastic served with the dauphinois potatoes, greens and gravy.
- Dairy-free recipes
- 43.1g (22.7g saturated)
- 41.9g (15g sugars)
The potatoes can be cooked up to 2 days ahead, then covered and chilled. Warm through in the oven to serve.
Freeze the leftover cooking liquid from the ham. It’s full of flavour and can be used as a base for gravy, sauces or soups – cook split yellow lentils in it for a tasty ham and lentil soup. Go steady, though, as it can be salty.
You can choose a bone-in gammon joint, but it will need to be simmered for an extra 60-75 minutes before baking.
The ham can be prepped in advance and will keep for up to 4 days after simmering, then another 3-4 days after baking. Wrap and keep in the fridge.
This merits a good English bottled cider or a South African chenin blanc.
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