Baked sweet mustard gammon with deli potato salad

Baked sweet mustard gammon with deli potato salad

  • serves 10
  • Easy

A baked gammon or ham is one of the easiest ways to feed a crowd over Christmas and this maple-glazed one can be eaten cold for days after

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Ingredients

  • black peppercorns 1 tbsp
  • onions 2, thickly sliced
  • boneless gammon joint 1 (about 3-3.5kg)

Deli potato salad

  • baby new potatoes 1 kg, halved if large
  • mayonnaise 4 tbsp
  • shallots 2, finely chopped
  • buttermilk 4 tbsp
  • Dijon mustard 1 tsp
  • American mustard 2 tsp
  • dill a small bunch, chopped
  • baby capers 1 heaped tbsp
  • gherkins 4 tbsp of diced
  • cucumber 1/2, seeded and diced
  • celery 2 sticks, diced

Maple glaze

  • Dijon mustard 2 tbsp
  • maple syrup 2 tbsp
  • soft dark brown sugar 2 tbsp

Pea and watercress salad

  • olive oil
  • white wine vinegar 2 tbsp
  • watercress 200g
  • frozen peas 100g, defrosted

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Put the peppercorns and onions in the bottom of a large roasting tin. Pour in about 2cm water. Sit the gammon on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 20 minutes per 500g (so 2 hours for a 3kg joint).

  • Step 2

    While the gammon cooks make the potato salad. Boil the potatoes in salted water until tender then drain and cool. Mix all the other ingredients, then season and toss with the cooled spuds.

  • Step 3

    Remove the gammon and turn the oven up to 220C/fan 200C/gas 7.

To make the glaze

  • Step 1

    Mix the mustard, maple syrup and sugar.

To finish the ham

  • Step 1

    Carefully remove the skin from the ham (it will still be quite hot), leaving a layer of fat. Score the fat in a pattern.

  • Step 2

    Brush the ham all over with the glaze then put back in the oven for 15-20 minutes or until deep golden (brush on more glaze halfway through cooking if you like). Keep an eye on it to make sure it doesn’t darken too much.

To serve

  • Step 1

    Let the ham sit for 30 minutes before carving or serve at room temperature.

  • Step 2

    While the ham is sitting, whisk 3 tbsp olive oil with the white wine vinegar and season really well. Put the watercress and peas in a bowl, pour over the dressing and toss.

  • Step 3

    Carve the ham and serve with the salads.

Nutritional Information

  • Kcals 697
  • Fat 40.8g
  • Saturates 10.2g
  • Carbs 25.4g
  • Sugars 11g
  • Fibre 4.5g
  • Protein 55g
  • Salt 7g
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