Hot Glazed Gammon with Brown Sugar and Mustard

plus accompaniments of Reblochon Potatoes

and Spiced Red Cabbage

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BOXING DAY

Hot Glazed Gammon with Brown Sugar and Mustard

plus accompaniments of Reblochon Potatoes

and Spiced Red Cabbage


 

Serves 6

 

Preparation: 45 mins

 

Cooking Time:  1½ hours

 

A wonderful meal to serve for friends and family over the Christmas holiday.   Well worth the time and effort for preparation.

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

 

 

For the Baked Ham


    3 lb (1.4kg) boneless smoked gammon joint


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


   2 bay leaves


   1 tsp black peppercorns

Glaze:

  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
 

 

 

AND THIS IS WHAT YOU DO.....
 

  1. Place the gammon in a large pan, cover in cold water.
     

  2. 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.
     

  7. In a small bowl, mix together the glaze ingredient 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.

 

 

 

 

For the Reblochon Potatoes – (cheese from Annecy region)
 

Large bag King Edward Potatoes

 

Butter

 

Wheel of Reblochon

 

600ml single cream

 

Sea Salt

 

Fresh Black Pepper

 

  1. Butter the insides of a large casserole dish (that has a lid)
     

  2. Slice thinly King Edward Potatoes and layer in a casserole dish.
     

  3. Dot with knobs of butter and cubes of the cheese (which you need to cut into squares).
     

  4. Season each layer with salt and pepper
     

  5. Finally, drizzle single cream over the top with cheese dotted on top.
     

  6. Put on the lid and bake in the oven at about 180°C for about 1½ hours until golden brown on top and a knife slides easily through the potatoes – this is sensational.

 

 


For the Spiced Red Cabbage (which can be prepared in advance)


1 small red cabbage, finely shredded

 

1 onion, finely sliced

 

1 dessert 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
 

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