Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette
Serving: 4
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Directions
- Place all of the gammon ingredients into a pot and add enough water to cover the gammon and bring to the boil. Turn the heat to down and simmer covered until the gammon is cooked for about 1 hour 10 minutes. Leave the gammon in the liquid to cool completely. Preheat the oven to 180°C.
- Heat all of the glaze ingredients until the sugar has dissolved
- Put the gammon on a baking dish and peel away the rind from the gammon and discard it. Using a sharp knife score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves and pour over the glaze.
- Bake until the gammon has a rich, sticky crust about 15 minutes. Leave to cool completely before slicing.
- For the potato galette, line a 22cm springform cake tin.
- Heat the oil in a frying pan and sauté the onions until soft but not brown, for a few minutes.
- Arrange a layer of potato around the sides of the pan with the edges overlapping. Arrange 2 layers of potato over the base, brushing the second layer with butter. Top with a little onion, cheese and sage. Season. Repeat the layers twice more, finishing with a layer of potato. Brush with butter then loosely cover with foil. Place the galette on a baking tray and bake until tender when pierced with a skewer. Remove the foil and continue to bake until brown for 1 hour. Rest before serving with the gammon and vegetables.
Ingredients
- 3 kg gammon deboned
- 350 ml ginger ale 330ml beer
- 4 bay leaves
- 1 large onion, peeled and quartered
- 2 carrots, chopped
- 1 celery stick
- Salt and pepper, to taste
- <h3>GLAZE:</h3>
- juice and zest of 1 orange
- 45 ml (3 tbsp) brown sugar
- 60 ml (¼ cup) honey
- Juice of 1 lemon
- Potato, sage and cheddar galette
- 30 ml (2 tbsp) sunflower oil
- 2 onions, thinly sliced
- 2 kg potatoes, peeled and thinly sliced
- 60 g butter, melted
- 200 g cheddar, grated
- 60 ml (¼ cup) fresh sage leaves, chopped