Maple syrup and mustard gammon with creamy gratin
(from Elyce123’s recipe box)
Source: delicious. March 2006
Prep time: 10 minutes
Cook time: 80 minutes
Serves 4 people
Categories: March
Ingredients
- 1kg smoked gammon joint
- 2 tbsp maple syrup or runny honey
- 1 tbsp wholegrain mustard
- 1 tsp coarsely crushed black peppercorns
- 1kg potatoes, thinly sliced
- 1 onion, finely chopped
- 25g butter
- 50g plain flour
- 750ml semi-skimmed milk
Directions
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Preheat the oven to 200˚C/fan 180˚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.
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Meanwhile, put the gammon into a small roasting tin. Cover with foil and cook above the potatoes for 1 hour.
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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.
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Leave the gammon and gratin to stand for 5 minutes, then carve the gammon into slices. Serve with the gratin and some veg.