Maple Syrup and Mustard Gammon

with Creamy Gratin

Salty-sweet gammon with creamy potato gratin Seriously tasty grub!

Taken from The Delicious Cookbook

Ingredients:

1kg smoked gammon joint
2 tbsp maple syrup or runny honey
1 tbsp wholegrain mustard
1 tsp black peppercorns, coarsely crushed

For the creamy gratin
1kg potatoes, thinly sliced
1 onion, finely chopped
25g butter
50g plain flour
750ml semi-skimmed milk

Method:

1 Preheat the oven to 200°C/fan 180°C/gas 6.
Start by making 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.
2 Meanwhile, put the gammon into a small
roasting tin. Cover with foil and cook above the
potatoes for 1 hour.
3 While the gammon and potatoes are cooking,
mix the maple syrup or honey, mustard, and
peppercorns. When the gammon has cooked for
1 hour, remove it from the oven and slice off any
skin, leaving a layer of fat behind. Score the fat
in a diamond pattern and spread with the syrupy
mixture. Return to the oven for 20 minutes.
4 Leave the gammon and gratin to stand for
5 minutes, then serve slices of the gammon
with the gratin and some green vegetables.

Serves 4
Takes 1 hour 15 minutes to make