The ultimate Christmas dinner recipe for a sticky glazed gammon with crispy roast potatoes
80ml (1/3 cup) fresh orange juice
100g muscovado sugar
15ml (1 tbsp) Dijon mustard
60ml (¼ cup) honey
15ml (1 tbsp) soy sauce
30ml (2 tbsp) brandy
2.5kg uncooked gammon
cloves, for studding
24 baby potatoes, peeled
Maldon salt, to taste
zest of 2 limes, finely chopped
30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
60ml (¼ cup) duck fat
Preheat the oven to 180°C.
To make the glaze, put all of the ingredients into a saucepan and bring to the boil.
Stir until the sugar has dissolved.
For the ham, using a very sharp knife, cut through the rind and discard together
with any excess fat. Score the fat with evenly spaced cuts crossways and then
diagonally to form diamond shape patterns. Make sure you do not cut all the way
down as the fat will fall apart during cooking.
Press a clove into the centre of each diamond then carefully spread the glaze over
Place the ham on a rack of a deep roasting tin and pour enough water to come
2/3 up the sides. Cover the ham with foil and cook for about 50 minutes.
Increase the temperature to 200°C. Remove the foil and continue until the ham is
slightly caramelised, for a further 20 minutes.
Decrease the oven temperature to 180°C.
To make the potatoes, use a fork, to make deep stripes covering the whole of the
Whizz the salt, zest and parsley in a blender until coarsely chopped. Wet the
potatoes with a little water and sprinkle with the salt mixture. Heat the fat in a
roasting pan and add the potatoes.
Roast until crisp and golden, about 1 hour turning the potatoes halfway through.
Once the ham is cooked allow to rest for 15 minutes before carving and serving
with the potatoes.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.