Treacle-glazed ham with potato and egg salad
- August 2022
- Serves 4-6
- Hands-on time 20 min. Cooking time 2 hours
Traditional treacle-glazed ham works perfectly in summer as picnic treat with potato salad, or in winter as a Boxing Day or NYE showstopper. This recipe comes from Glyndebourne’s head chef, Steve Groves.
Find out more about the Glyndebourne season at glyndebourne.com.
- 27.6g (8.9g saturated)
- 42.7g (30g sugars)
- 1-1.2kg unsmoked boneless gammon joint
- 1 carrot, peeled
- 1 small onion, peeled
- 1 small leek
- A few black peppercorns
- 1 bay leaf
- 75g clear honey
- 50g treacle
- 75g light soft brown sugar
- 25ml white wine vinegar
- 1 tbsp English mustard
For the salad
- 400g charlotte potatoes
- 3 medium free-range eggs
- 50g good quality mayonnaise
- 50g crème fraîche
- 1 tsp chopped dill
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 8 cornichons, diced
- Put the gammon in a pan and cover with cold water. Bring to the boil, then reduce the heat to a very gentle simmer (see Steve’s tips). Add the vegetables, peppercorns and bay leaf, then cook for 1 hour 20 minutes. Allow to cool slightly in the water.
- Heat the oven to 170°C fan/gas 5. To make a glaze, add the honey, treacle, sugar and vinegar to a small pan and cook over a medium-high heat until you have glossy syrup with a coating consistency. Remove the ham from the water and cut off the skin (leaving the fat underneath) with a sharp knife. Score the fat in a crisscross pattern, then brush the mustard all over. Bake in the oven for 10 minutes, then spoon or brush half the glaze all over the ham and return to the oven for 10 minutes more. Add a second liberal coating of glaze and bake for a final 10 minutes. If you plan to serve the ham warm, allow to rest for at least 20 minutes before carving. Otherwise let it cool completely, then carve as needed.
- For the salad, put the potatoes in a pan and cover with water. Add a little salt, bring to a simmer, then cook for about 15 minutes or until tender. Drain and set aside to cool.
- Bring another pan of water to the boil. Submerge the eggs, cook for 8 minutes, then drain and cool in cold water before peeling (see Steve’s tips). Cut the potatoes and eggs into bite-size pieces, then gently mix with the remaining salad ingredients.
- Season with salt and pepper to taste. Store in a jar or sealed container and transport in a cool bag along with as much ham as needed for your picnic.
Steve’s tips The key to keeping the ham moist is the gentle first simmer and allowing it to cool a bit in the liquid. Any leftover ham or trimmings work well in a pie filling… I like to make a potato and ham gratin and serve it with some pickles.
When peeling the boiled eggs, it’s best if they haven’t cooled down completely as the shells will come away more easily.
Pack and go Instead of carving, you could shred some ham and add it to the salad before packing in jars or food boxes to take to your picnic.
The gammon can be cooked up to 36 hours ahead, then kept covered in the fridge until needed.
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