Honey mustard glazed roast ham with all the trimmings
Item 1 of 1
- medium
- 15
- 5 hours 30 minutes
Josh Eggleton's roast ham recipe with all the trimmings is a true feast fit for any table. This wonderful Christmas main is served with delicious seasonal vegetables, parsley sauce and topped off with a delicious gluten-free bread sauce, a great alternative to the traditional version and perfect for those guests who are gluten intolerant. This is truly a centrepiece dish you will want to return to for family celebrations again and again.
First published in 2015
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Ingredients
Metric
Imperial
Honey mustard glazed roast ham
- 2.5kg shin of raw gammon, femur bone removed and hock bone left in
- 25 cloves
- 2 tbsp of olive oil
- 100g of honey
- 25ml of sherry vinegar
- 100g of wholegrain mustard
- 6 peppercorns
- 2 onions, peeled and halved
- 2 bay leaves, torn
- 1 carrot
- 1 celery stick
- 1 bulb of garlic, cut in half
Gluten free bread sauce
- 600ml of milk
- 2 bay leaves, torn several times
- 1 small onion
- 4 cloves
- 1 garlic clove, bashed with the back of a knife to squash but keep intact
- 700g of celeriac, peeled and cut into 1cm cubes
- 25g of butter
- salt
- white pepper
Purple sprouting broccoli
- 1.2kg purple sprouting broccoli, woody bottoms trimmed
- 100g of hazelnuts
- 75ml of hazelnut oil
- 25ml of olive oil
- sea salt
Roast potatoes
- 1000g of Maris Piper potatoes
- 50g of duck fat
- 6 sage leaves
- 6 sprigs of marjoram
- salt
Parsley sauce
- 400g of flat-leaf parsley
- 4 banana shallots
- 1 garlic clove
- 1g of xanthan gum
- 25g of butter
- black pepper
SAVE RECIPE
Equipment
- Fish slice
- Liquidiser
- Temperature probe
Method
1
For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight - this will help to reduce the salt content. The next day, remove the gammon and discard the soaking water
- 2.5kg shin of raw gammon, femur bone removed and hock bone left in
2
Place the gammon in a large pan, cover with fresh water and bring to the boil. Once the water is boiling, drain the liquid and refill the pan with cold water
3
Add the onions, whole peeled carrot, celery stick, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours
- 2 onions, peeled and halved
- 1 carrot
- 1 celery stick
- 1 bulb of garlic, cut in half
- 6 peppercorns
- 2 bay leaves, torn
4
During this time, top up with boiling water if needed. Skim away any scum that rises to the surface during the cooking process
5
Probe the meat at regular intervals - at the end of cooking it should reach a minimum internal temperature of 63°C, but should not exceed 70°C or it will dry out. Leave to cool for an hour in the liquid
6
Reserve 2 pints of the cooking liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray and remove the skin, ensuring you keep a thin layer of fat, and score a criss-cross pattern into the fat. Stud a clove into each cross. Set the oven to 180°C/gas mark 4
- 25 cloves
7
To prepare the glaze, combine the oil, honey, mustard and sherry vinegar in a mixing bowl. With a spoon, smear some of the glaze over the ham and bake in the oven for 10 minutes
- 2 tbsp of olive oil
- 100g of honey
- 100g of wholegrain mustard
- 25ml of sherry vinegar
8
After 10 minutes, baste with more of the remaining glaze and juices that have dripped off the ham. Repeat the process again every 10 minutes for the next 30 minutes to build up a thick, sticky glaze
9
Wash, peel and remove any black spots from the potatoes. Cut into even sizes, ensuring there are plenty of straight edges and right angles - this is easier to achieve with large potatoes
- 1000g of Maris Piper potatoes
10
Place the potatoes in a large pan and cover with cold water. Season heavily with salt - the water should taste like the sea. Bring the potatoes to a slow boil, cook until they are nearly cooked, then drain from the water
11
Once drained, place the potatoes back in the pan, put the lid on and then shake firmly so that they start to break up on the outside, but not all the way through
12
Place a heavy-based roasting tray over 2 hob rings, add the duck fat and allow to melt. Add the potatoes to the tray and turn over with a fish slice - you are looking to achieve a golden, crisp colour on the potatoes. The colour does not need to be even all over
- 50g of duck fat
13
Meanwhile, check the ham to see if it is golden all over. Once golden, rest for 10 minutes in a warm place
14
Increase the oven to 220°C/gas mark 7
15
Once the potatoes have a good amount of colour, and before they start to burn, place them in the oven and roast until golden all over. Once ready to serve, sprinkle with chopped sage and marjoram
- 6 sage leaves
- 6 sprigs of marjoram
16
For the bread sauce, peel a small onion and stud with the cloves. Place the garlic, onion and bay leaves into a medium sized pan with the milk and bring slowly to the boil to infuse
- 1 small onion
- 4 cloves
- 1 garlic clove, bashed with the back of a knife to squash but keep intact
- 2 bay leaves, torn several times
- 600ml of milk
18
Season with salt and white pepper. Once the celeriac is tender, blitz in a blender and keep warm until ready to serve
19
For the broccoli, bring a large pan of heavily salted water to the boil. Cook the broccoli for 3-4 minutes until the stems are just tender
- 1.2kg purple sprouting broccoli, woody bottoms trimmed
20
Drain the broccoli and immediately place into cold water to halt the cooking process. After 5 minutes, drain well - the stems should still be reasonably firm
21
Toast the hazelnuts in a hot, dry pan, then remove and roughly chop. Add to the hazelnut oil
- 100g of hazelnuts
- 75ml of hazelnut oil
22
Toss the broccoli in olive oil and season with flaky sea salt. Place under a hot grill and turn after 1-2 minutes
- 25ml of olive oil
- sea salt
23
Don’t worry if some of the leaves start to burn just a little - the bitter notes taste good. Once hot and slightly charred, dress with the hazelnuts
24
For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter in a medium sized pan. Add the reserved ham stock and bring to the boil
- 4 banana shallots
- 1 garlic clove
- 25g of butter
25
Chop the flat parsley, including the stalks. Place the ham stock and parsley in a blender, blitz for 3-4 minutes before adding the xanthan gum - this will stop the sauce splitting as it cools. Season with black pepper
- 400g of flat-leaf parsley
- 1g of xanthan gum
26
Serve the glazed ham with the rest of the accompaniments
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