Baked sweet mustard gammon with deli potato salad
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 1 tbsp black peppercorns
- 2 onionsthickly sliced
- 1 (about 3-3.5kg) boneless gammon joint
Deli potato salad
- 1 kg baby new potatoeshalved if large
- 4 tbsp mayonnaise
- 2 shallotsfinely chopped
- 4 tbsp buttermilk
- 1 tsp Dijon mustard
- 2 tsp American mustard
- a small bunch dillchopped
- 1 heaped tbsp baby capers
- 4 tbsp of diced gherkins
- 1/2 cucumberseeded and diced
- 2 sticks celerydiced
Maple glaze
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp soft dark brown sugar
Pea and watercress salad
- olive oil
- 2 tbsp white wine vinegar
- 200g watercress
- 100g frozen peasdefrosted
Nutrition:
- kcal697
- fat40.8g
- saturates10.2g
- carbs25.4g
- sugars11g
- fibre4.5g
- protein55g
- salt7g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Put the peppercorns and onions in the bottom of a large roasting tin. Pour in about 2cm water. Sit the gammon on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 20 minutes per 500g (so 2 hours for a 3kg joint).
step 2
While the gammon cooks make the potato salad. Boil the potatoes in salted water until tender then drain and cool. Mix all the other ingredients, then season and toss with the cooled spuds.
step 3
Remove the gammon and turn the oven up to 220C/fan 200C/gas 7.
