Home » Food and Wine » Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette

Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette

Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette
potato christmas recipe

Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette

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Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the gammon:
  • 3kg gammon deboned
  • 350ml ginger ale
  • 330ml beer
  • 4 bay leaves
  • 1 large onion, peeled and quartered
  • 2 carrots, chopped
  • 1 celery stick
  • Salt and pepper, to taste
  • For the glaze:
  • juice and zest of 1 orange
  • 45ml (3 tbsp) brown sugar
  • 60ml (¼ cup) honey
  • Juice of 1 lemon
  • For the potato, sage and cheddar galette
  • 30ml (2 tbsp) sunflower oil
  • 2 onions, thinly sliced
  • 2kg potatoes, peeled and thinly sliced
  • 60g butter, melted
  • 200g cheddar, grated
  • 60ml (¼ cup) fresh sage leaves, chopped

Instructions

  1. 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.
  2. Heat all of the glaze ingredients until the sugar has dissolved.
  3. 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.
  4. Bake until the gammon has a rich, sticky crust about 15 minutes. Leave to cool completely before slicing.
  5. For the potato galette, line a 22cm springform cake tin.
  6. Heat the oil in a frying pan and sauté the onions until soft but not brown, for a few minutes.
  7. Arrange a layer of potato around the sides of the pan with the edges overlapping.
  8. 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.

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