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Glazed ham with crispy potatoes recipe

Glazed ham with crispy potatoes recipe

98 ratings

Try something new for Sunday lunch with this glazed ham and crispy potatoes recipe. Coated in a sticky apple marinade and served with a vibrant coleslaw, this dish is perfect for those lazy spring afternoons. See method

  • Serves 4
  • 20 mins to prepare and 1 hour 20 mins to cook
  • 502 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1.1kg unsmoked gammon joint
  • 880ml cider (or apple juice)
  • 1ltr apple juice
  • 2 bay leaves​
  • 8 peppercorns
  • 1kg baby potatoes, scrubbed
  • 2 tbsp rapeseed or vegetable oil
  • 3 thyme sprigs
  • 12 cloves
  • 2 tsp English mustard
  • 20g light brown soft sugar
  • coleslaw, to serve (optional, see Cook’s tip)
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2100kj
    502kcal
    25%
  • Fat

    25g 35%
  • Saturates

    7g 37%
  • Sugars

    9g 10%
  • Salt

    5g 83%

of the reference intake
Carbohydrate 39.9g Protein 31.8g Fibre 3.7g

Method

  1. Tie a couple of pieces of kitchen string around the gammon to hold it together, then put it in a large saucepan and cover with cold water. Bring to the boil, then discard the water. Refill the pan with the cider, apple juice and 120ml water, topping up with enough cold water to ensure the gammon is fully submerged. Add the bay leaves and peppercorns. Bring to the boil, then turn down to a simmer and cook for 1 hr, topping up the water if needed to keep the joint covered.

  2. Meanwhile, cook the potatoes in a large pan of boiling water for 15-20 mins or until tender. Drain well and steam-dry in the colander for 5 mins. Transfer the potatoes to a board and use a potato masher to break the skins and flatten. Preheat the oven to gas 8, 230°C, fan 210°C.

  3. Heat the oil in a large roasting tin in the oven for 5 mins. Add the potatoes, turning in the hot oil, then spread them out evenly. Season with salt, add the thyme and roast for 25-30 mins until crisp and golden, turning over halfway.

  4. Transfer the gammon to a board (discard the cooking liquid). Remove the string, then carefully cut away the skin, leaving an even layer of fat. Score in a diamond pattern and stud with the cloves. Mix the mustard and sugar together, then brush all over the fat. Place the gammon, fat-side up, in a small roasting tin. Bake for 20 mins or until glazed and caramelised.

  5. Discard the cloves, then reserve 250g ham and 160g potatoes for this pasta bake. Serve slices of the gammon with the potatoes and coleslaw, if you like.

Tip: To make your own coleslaw, thinly slice ¼ red cabbage, 1 red onion, 1 celery stick and 1 cored red apple. Toss together in a large bowl with 1 shredded carrot. Mix 50g mayonnaise, 50g natural yogurt and 1 tsp Dijon mustard with 2 tbsp finely chopped parsley; season and toss with the veg to coat.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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