Hot Glazed Ham with Reblochon Potatoes and Spiced Red Cabbage
Hot Glazed Ham with Reblochon Potatoes and
Spiced Red Cabbage
Hot Glazed Ham with Reblochon Potatoes and
Spiced Red Cabbage
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.
For the Baked Gammon
- 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 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.....
- Place the gammon in a large pan, cover in cold water. Soak overnight.
- Next day, replace the water and add the onion, bay leaves and peppercorns.
- 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.
- 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.
- Score the fat in diamond patterns using a sharp knife.
- 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)
- In a small bowl, mix together the glaze ingredients until combined. Spoon 3/4 of the mixture on top of the ham.
- Push a clove into the intersection of every square carved into the fat.
- Place in the oven and cook for 20-25 mins, basting with the remaining glaze in the last 10 minutes of cooking.
- Remove from the oven and rest the meat for 10 minutes before carving.
For the Reblochon Potatoes – (cheese from Annecy region)
Find recipe below image
For the Spiced Red Cabbage (which can be prepared in advance)
Find recipe below images
For the Reblochon Potatoes – (cheese from Annecy region)
- Large bag King Edward Potatoes (about 2 kilos)
- Butter
- Wheel of Reblochon
- One head of garlic, peeled and finely chopped or minced
- 600ml single cream
- Full cream milk
- Sea Salt
- Fresh Black Pepper
- Butter the insides of a large casserole dish (that has a lid)
- Slice thinly King Edward Potatoes and layer in a casserole dish. You can use a Mandolin for this.
- Dot with knobs of butter, garlic and one inch cubes of the cheese (which you need to cut into squares).
- Season each layer with salt and pepper
- Finally, drizzle single cream over the top with plenty of cheese dotted on top. You might need to add some full cream milk if there is not quite enough liquid from the cream.
- 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
- 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
- Preheat the oven to 170c/Fan 160c/Gas Mark 3.
- Place all the ingredients for the braised cabbage in an oven-proof casserole dish.
- 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.