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Pickling
Chef tricks

Smoked gammon baked in bran with crushed potatoes, poached egg, grain mustard dressing

by
William Drabble

PT5H

First published in 2015
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Ingredients

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Metric

Imperial

Gammon

Grain mustard dressing

Crushed Jersey Royals

Poached eggs

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Method

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1
Soak the gammon in water for 24 hours to remove any excess salt. The next day, drain, rinse, then dry the gammon
2
Make a paste by mixing the bran with hot water from a kettle, a little at a time to create a heavy pastry consistency. Pack the paste around the meat to form a 2.5cm thick crust. Keep a small piece of paste to one side wrapped in cling film
  • 1000g of bran
3
Preheat the oven to 160°C/gas mark 3
4
Place in the oven, then reduce the heat to 110°C/gas mark 1/4 and cook very slowly for approximately 3 1/2 - 4 1/2 hours
5
To test if the pork is cooked, remove from the oven and place a probe/thermometer into the centre of the meat. Once it reaches 75°C it is ready. If not, remove the probe, cover the hole with a little of the reserved paste and return to the oven
6
Meanwhile, prepare the other dish elements. For the dressing, place the egg yolk, vinegar and grain mustard in a bowl and whisk to combine. Gradually pour in the vegetable oil while whisking - if it becomes too thick, add a little drop of water
7
Taste and then season with salt (if necessary), pepper and sugar to taste. Set aside
8
Cook the Jersey Royals in salted simmering water until tender. Once cooked, drain, place in a bowl and crush gently with a fork. Add some butter, let it gently melt and stir to combine. Season with salt and pepper
9
Bring a pan of water up to the boil and add a drop of vinegar. Crack the eggs into individual cups and drop into the water one at a time. Turn the heat down and leave them to gently poach for 2-3 minutes
  • 1 dash of white wine vinegar
  • 4 eggs
10
Once the whites have set but the yolks are still runny, remove the eggs from the water and drain on absorbent paper. Season with salt and pepper
11
Once the gammon is cooked, remove the bran crust and then the skin, which should easily peel away from the fat
12
Divide the crushed potatoes between large bowls, top with warm, thinly sliced smoked ham and finish with the poached eggs and a drizzle of the mustard dressing. Serve with a salad of baby leaves dressed with the mustard dressing, some French beans or wilted baby spinach
First published in 2015
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William Drabble }
William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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