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Maple syrup and mustard gammon with gratin

Name: Maple syrup and mustard gammon with gratin
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 28 Feb 06
Updated: 24 Oct 24

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.

Easy
March 2006

Test kitchen approved

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.

Nutrition: per serving

Calories: 742kcals
Fat: 28.2g (11.6g saturated)
Protein: 57.3g
Carbohydrates: 68.7g (16.6g sugars)
Salt: 6.1g

See Wine Match

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Ingredients

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

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Method

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.

Recipe from March 2006 Issue

Nutrition

Nutrition: per serving

Calories: 742kcals
Fat: 28.2g (11.6g saturated)
Protein: 57.3g
Carbohydrates: 68.7g (16.6g sugars)
Salt: 6.1g

delicious. tips

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.

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