Slow Braised Gammon with gratin daupinoise
Submitted By: FoodPassion
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1.5KG Unsmoked Gammon joint
4 Baking Potatoes - the sweeter variety (not sweet potato though!)
300ml Double cream
300ml Full fat milk
2ltr Coca Cola
50g Butter - Cubed
4 Garlic cloves
Pinch grated nutmeg
2-3 tbsp Apricot Jam
Chop the onion in half
Chop your garlic cloves finely
Cube your butter
Peel your potatoes
Ensure any plastic wrap is away from your Gammon joint.
In a large lidded pot, place the gammon, coca cola and onion and bring to the boil and place the lid on. Preheat the oven to 180C.
Simmer for an hour and a half on a medium heat(1hr per kilo)
Thinly slice your potatoes using a mandolin slicer or some very nifty knife skills, some graters also come with a large surface for slicing potatoes thinly.
Blanch the potato slices in salted boiling water for 3-5minutes and then drain.
Add together the double cream and milk in a bowl or jug, add salt and pepper to taste and a dash of nutmeg and mix well.
Layer up the potatoes in the base of an ovenproof dish such as a lasagne dish, deep enough to hold the fluid. Begin with one layer of the potatoes then a clove of your chopped garlic and then season with salt and a little pepper.
Repeat these layers until the dish is packed full of potatoes, pour your cream and milk mixture on top until it just covers the potatoes.
Dot with the cubed butter and cover with tin foil. Bake for approximately one hour covered and half an hour without the foil.
Remove the gammon from the pot and place on a roasting tray, glaze with the apricot jam and place into the oven to caramelize for around 20 minutes.
Remove the gammon for the final 10 minutes and once rested, carve and serve with the dauphinoise potatoes.