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.
- 43.1g (22.7g saturated)
- 41.9g (15g sugars)
For the ham
- 4kg whole British free-range unsmoked or smoked gammon joint (see food team’s tip)
- 2 litres dry cider
- 1 litre fresh apple juice
- 2-3 fresh bay leaves
- 10 black peppercorns
- 20-30 cloves (optional)
For the dauphinois potatoes
- 600ml whole milk
- 200ml double cream
- ½ tsp freshly grated nutmeg
- 1 garlic clove, crushed
- 8 floury potatoes (such as king edward or maris piper), peeled and sliced 2-3mm thick
- 200g cheddar or gruyère cheese, grated
For the mustard glaze
- 1 tbsp English mustard
- 2 tbsp soft brown sugar
- 1 tbsp runny honey
- Squeeze fresh orange juice
For the gravy
- 600ml ham cooking liquid
- Good splash white wine
- 300ml chicken stock
For the greens
- Seasonal greens, finely shredded
- Knob of butter
You’ll also need…
- Large baking dish greased with butter
- Put the gammon in a large deep pan, then pour in the cider and apple juice. Top up with water to cover, then add the bay leaves and peppercorns. Bring to the boil, then turn down and simmer for 1 hour 40 minutes, topping up with boiling water as needed to keep the gammon covered. You can do this in advance to save time (see Make Ahead and food team’s tip).
- Heat the oven to 200°C/180°C fan/gas 6. While the gammon is simmering, prepare the potatoes. Put the milk, cream, nutmeg and garlic in a large pan with the sliced potatoes, then bring to the boil. Add salt to taste and cook for 5 minutes, then take off the heat.
- Pour the potato mixture into the prepared baking dish and level the slices as much as possible using the back of a spoon. A good shake of the dish also works well. Scatter over the grated cheese, cover with foil, then bake for 40 minutes. Turn the oven to a hot grill setting, remove the foil and grill for 5 minutes to brown the top. The dauphinois can be set aside and warmed up when you’re ready to go (see Make Ahead). Turn the oven back to 200°C/180°C fan/gas 6 for the gammon.
- Remove the gammon from the cooking liquid (reserve for the gravy and see Kenny’s tip for leftover liquid). Put the gammon on a board and, using a sharp knife, remove the skin, leaving a good layer of fat covering the ham. Score the fat with a striped or diamond pattern, then stud with cloves (if using).
- In a bowl, combine the mustard, sugar, honey and orange juice, then brush all over the ham. Bake for 25-30 minutes.
- Meanwhile, make the gravy. Pour 600ml reserved ham cooking liquid, the white wine and stock into a pan over a medium-high heat, then simmer until reduced by half.
- Just before you’re ready to eat, sauté the greens in a pan with a touch of water and the butter until just cooked. Carve the ham at the table and serve with the warmed dauphinois, greens and gravy.
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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