Maple syrup and mustard gammon with gratin
- March 2006
- Serves 4
- Takes 10 minutes to make and 1 hour 20 minutes in the oven, plus standing
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.
- 28.2g (11.6g saturated)
- 68.7g (16.6g sugars)
See Wine Match
- 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
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.
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.
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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