top of page

The Cookery Book

BOXING DAY

Hot Glazed Gammon with Brown Sugar and Mustard

plus accompaniments of

Reblochon Potatoes

Spiced Red Cabbage

 
Hot Glazed Ham 1.webp
Hot Glazed Ham 2.webp

Hot Glazed Ham or Baked Gammon

 

Serves 6

Preparation: 45 mins

Cooking Time:  1½ hours

 

Please note that you need to soak the gammon the day before.

 

We make this dish with the same accompaniments every year - it is a staple family favourite

This recipe is a combination of Mary Berry and Kitchen Sanctuary and tweaked by the family who all

help to create this lovely luncheon.

​

This Hot Glazed Ham with the Reblochon Potatoes and Spiced Red Cabbage have been our Boxing Day staple dish for years.   It is wonderfully rich, flavoursome and comforting.

 

 



 

 

Ingredients

 

  • 3 lb (1.4kg) boneless smoked gammon joint

  • Large bottle of Cider (optional)

  • 1 large onion sliced in quarters (no need to remove skin)

  • 2 bay leaves

  • 1 tsp black peppercorns      

  • 1/2 cup (100g) soft brown sugar 

  • 2 tbsp Dijon mustard 

  • 2 tbsp wholegrain mustard (or you could use dry English mustard) 

  • 1 tablespoon whole cloves 
     

 

 

Method
 

  1. Place the gammon in a large pan, cover in cider (if using) and add cold water to cover.   Soak overnight.  (This is to remove excess salt)
     

  2. Next day, replace the water and add the onion, bay leaves and peppercorns. 
     

  3. Bring to the boil, simmer for 20 mins per pound (about 60 minutes). Carefully remove from pan and place on a chopping board. Leave to cool for 10 minutes. 
     

  4. Using a sharp knife, carefully remove the skin from the ham joint. Leave as much of the fat as possible behind.    Slide the knife in between the skin and fat and then ease your hand in to separate, leaving as much of the fat in tact as possible as this is vital for a successful glaze. 
     

  5. Score the fat in diamond patterns using a sharp knife. 
     

  6. Preheat the oven to 190C/375F and line a baking tray with foil or greaseproof paper. (this is essential to prevent the sugars burning and sticking to the pan, therefore, difficult to remove)
     

  7. In a small bowl, mix together the glaze ingredients until combined. Spoon 3/4 of the mixture on top of the ham. 
     

  8. Push a clove into the intersection of every square carved into the fat. 
     

  9. Place in the oven and cook for 20-25 mins, basting with the remaining glaze in the last 10 minutes of cooking. 
     

  10. Remove from the oven and rest the meat for 10 minutes before carving. 

Reblochon Potatoes1_edited.jpg
Reblochon Potatoes2.webp

Reblochon Potatoes or Tartiflette Savoyarde

​

Serves: 8

Preparation Time: 15 minutes

Cooking Time:     25 minutes

 

This is a recipe inspired by our many visits to the Savoie Region in France which is famous for their Reblochon Cheese.

This dish is rich and indulgent and sadly not for those counting calories! 

You can choose to omit the smoked lardon for a vegetarian option, and we always serve this at Christmas with a Baked Ham and Spiced Red Cabbage.    This recipe is a combination of mine and for the Tartiflette from Ski Lodge.

​

This is the most sensational way to prepare potatoes - you really should try this one!

​

​

 

 

Ingredients:

 

  • 2kg potatoes, peeled and cut in half (we used a large bag of King Edward Potatoes) 

  • 200g smoked lardons (or smoked streaky bacon cut into small pieces) OPTIONAL FOR VEGAN VERSION

  • 2 large pink or red onions, peeled and finely sliced

  • 1 head of  garlic, peeled and finely diced or minced

  • 150mls dry white wine

  • 1 x 500g Reblochon cheese (A wheel of Reblochon) 

  • 450ml single cream or 6 tablespoons crème fraiche  

  • 100g butter

  • Sea Salt

  • Freshly ground Black Pepper

 



Method

 

  1. Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish. 
     

  2. Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices. 
     

  3. Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent. (OMIT THE LARDONS IF YOU JUST WANT A VEGETARIAN VERSION) 
     

  4. Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients. 
     

  5. Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish. 
     

  6. Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes. 
     

  7. Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top.
     

  8. Pour over the remaining wine and spoon the crème fraiche (or single cream) over the top.    Season with salt (not too much as the lardons are salty) and pepper. 
     

  9. Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
     

  10. This dish can also just be served with crusty bread and a french dressed salad for an easy supper or lunch. 

​

 

​

Spiced Red Cabbage1.webp
Spiced Red Cabbage2.webp

Spiced Red Cabbage

​

Serves 8

Preparation: 10 - 15 minutes

(can be prepared in advance and frozen for up to 3 months)

 

 

 

Ingredients

​

  • 1 small red cabbage, finely shredded

  • 1 onion, finely sliced

  • 1 dessert apple, peeled and cut into chunks

  • 1 bramley cooking apple, peeled and cut into chunks

  • ¼ tsp ground nutmeg

  • ½ tsp ground ginger

  • 1 tsp cinnamon

  • 55ml/2fl oz red wine vinegar 

  • 4 tbsp dark brown sugar

  • Salt and freshly ground pepper

  • 1-2 tbsp balsamic vinegar 

 



Method

​

  1. Preheat the oven to 170c/Fan 160c/Gas Mark 3.
     

  2. Place all the ingredients for the braised cabbage in an oven-proof casserole dish.
     

  3. Place over a direct heat for three minutes, stir well, then cover and place in the oven for 1½ hours. 
     

  4. Check 2/3 times and stir to prevent contents from sticking.   Top up with water, if necessary. 

bottom of page