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Graham Campbell's roast gammon with sweet potato roasties recipe

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This twist on the classic roast gammon with a sticky Far Eastern-inspired glaze will be a hit at the Christmas table, with its combination of warm spices and slightly salty, unctuous ham. See method

Serves 6
330mins preparation time, 5 1/2hrs cooking time, plus 12hrs overnight soaking time
635 calories / serving

Ingredients

For the roast gammon

1.3kg (2 1/2lb) unsmoked Gammon joint
2 carrots, peeled
2 onions, peeled
4 garlic cloves, bruised
3 celery sticks
2 bay leaves
4 sprigs of thyme

For the glaze

12 cardamom pods
4 tsp ground cinnamon
2 tsp mild chilli powder
2 1/2 tbsp five-spice powder
¼ tsp ground cloves
100ml soy sauce
90g honey
¼ tbsp salt

For the sweet potato roasties

600g sweet potato
1 sprig fresh rosemary, finely chopped
50ml (2fl oz) olive oil
1 pinch salt
1 pinch pepper

For the bacon sprouts

300g (10oz) brussel sprouts
60g (2 1/2oz) bacon, diced
1 pinch nutmeg
1 dash olive oil
1 knob butter
1 pinch salt

Each serving contains

Energy
2660kj
635kcal 32%
Fat
28g 39%
Saturates
8g 40%
Sugars
27g 30%
Salt
4.9g 82%

of the reference intake
Carbohydrate 45.8g Protein 46.3g Fibre 9.3g

Method

Leave the gammon to soak overnight in a large tub of water to reduce the saltiness. The next day, drain the water and leave the meat in the tub under a running tap to rinse for 5 minutes.
Add 1 carrot, 1 onion, 2 celery sticks and 3 garlic cloves to a large saucepan. Place the gammon in the pan along with the bay leaf and thyme. Cover with water, and place a lid on the pan. Bring to the boil.
When the water is boiling, reduce the heat and simmer for 3 hours. Then take the pan off the heat and leave the gammon to cool.
Preheat the oven to Gas Mark 4, 170°C, fan 150°C.
Make the spice mix by grinding the cardamom pods in a pestle and mortar until broken up. Place in a bowl.
To make the glaze, add the rest of the spices, soy, honey and salt to the bowl and mix well.
Chop the rest of the carrot, onion, celery and garlic and add to a deep roasting dish with 250ml (8fl oz) water.
Use a sharp knife to score the gammon fat in a large criss-cross pattern. Place the gammon on top of the vegetables in the roasting dish. Get your little helpers to brush the glaze all over the gammon, ensuring to use all of the mix – this will form the gravy.
Roast the gammon in the oven for 1.5-2 hours, ensuring you spoon the glaze over the meat every 15 minutes.
While the gammon is cooking, allow the kids to wash the sweet potatoes and then dry using a kitchen towel. Then cut the sweet potato into evenly-sized chunks for roasting, leaving the skin on.
Get the little helpers to roll up their sleeves and toss the sweet potato chunks in the olive oil, rosemary, salt and pepper. Line a baking dish with parchment paper and place the coated sweet potato chunks in.
20 minutes before the gammon is fully cooked, put the sweet potatoes into the oven.
In the meantime, take the outer leaves of the sprouts off and cook for 3 minutes in a pot of boiling salted water. Strain and leave to cool before cutting the sprouts into quarters. Leave aside for now.
Heat some oil in a pan over a medium heat. Once hot, fry the chopped bacon for 2-3 minutes until it becomes crispy. Add in the nutmeg, butter and sprouts, and continue frying until golden in colour.
Take the gammon out of the oven and rest for 10 minutes. Cook the roasties for 10 more minutes until crispy.
To serve, carve the gammon and plate up along with the roasties and sprouts. Use the leftover juices in the gammon tray as gravy.