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Apricot and mustard-glazed ham with smashed roast potatoes

Apricot and mustard glazed ham with smashed roast potatoes

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This glorious glazed ham recipe makes a wonderful roast dinner centrepiece and possibly an even more delicious sandwich the next day. The sticky apricot glaze is pepped up with fiery wholegrain mustard seeds which pop in your mouth and, in our opinion, make the perfect coating for the salty ham.

Do remember to make the most of the ham stock you are left with after cooking the meat – it is delicious as a base to soups, stews or risottos. Be careful not to reduce it too much, however, as it will taste too salty. It will keep in the fridge for a few days or you can freeze the stock if you don't have time to use it right away.

Ingredients

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Method

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1
Place the gammon in a stock pot with the vegetables, peppercorns and thyme. Add enough water to just cover the joint, then place over a medium heat and simmer for 1.5 hours
2
Preheat the oven to 190°C/gas mark 5
3
Parboil the potatoes in salted water for 15 minutes. Drain then place in a roasting tray. Use the bottom of a large pan to crush the potatoes. You want the skins to split to create jagged edges which will crisp up nicely in the oven
4
Once the gammon is cooked, strain the stock and reserve for another recipe (it is delicious in soups). When the meat is cool enough to handle, slice off the rind, leaving as much fat attached to the joint as possible. Score the fat in a diagonal pattern, which will help the glaze stay in place
5
Place the gammon on a wire rack set over a roasting tray and add a cup of water in the bottom of the tray. This will stop the gammon from drying out whilst it is roasting
6
Place the ingredients for the glaze in a bowl and stir together. Brush the glaze all over the gammon, ensuring you get plenty into the scored lines on the fat. Place in the oven and roast for 30 minutes, brushing on more glaze every 10 minutes until you have a nice sweet sticky finish
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7
At the same time, sprinkle the smashed potatoes with smoked paprika and toss with the oil until evenly coated. Place in the hot oven and cook for 30–40 minutes
8
Meanwhile, pick the tarragon leaves and finely chop. Stir through the mayonnaise, taste and season with salt. The ham and potatoes should be ready at roughly the same time – once the glaze is sticky and the potatoes are crisp, serve immediately with the mayonnaise. Any leftover ham makes amazing sandwiches
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Apricot and mustard-glazed ham with smashed roast potatoes

 
 

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