Friday, 22 July 2011

Recipe: Boiled Ham with Dauphinoise Potatoes and Tomato and Onion Salad

Firstly I must apologise to all my Expat friends in Turkey who don't have joints of ham sitting in their freezers waiting to be boiled.

Ingredients -

1 ham joint
6 cloves
kettle of boiling water

For Dauphinoise - serves 2 to 3
500g potatoes
1 small onion
1/2 nutmeg
1 clove garlic, peeled and crushed
150ml cream
2 anchovies in oil (optional)
Parmesan cheese
1 bay leaf
couple sprigs of thyme

For Tomato and Onion Salad - serves 2 to 3
3 large tomatoes, thinly sliced
1 small onion, peeled and thinly sliced
balsamic vinegar
few thyme leaves
salt and pepper

Method -

Score the skin on the ham joint, spread over some honey, rubbing into the score marks and press the cloves into the skin.

Place in a slow cooker, fill with boiling water allowing the skin of the ham to remain above the water.  I cook mine on high for 5 hours until the ham feels tender when stabbed with a fork.

Wash and dry the potatoes, leaving the skins on.  Using a food processor or by hand slice the potatoes and onions and put in a shallow roasting tin.  Season with salt and pepper.

Grate over the nutmeg, sprinkle over the crushed garlic clove and pour over the cream.  Tear up the anchovies (if using) and add them, grate over some Parmesan cheese.  Add the bay leaf and pick off the leaves from the sprigs of thyme and add them and a drizzle of olive oil.

Using your hands, gently toss everything together until the potatoes are coated.  Pour in 100ml of boiling water, (if you have boiled the ham the same day as making these potatoes, save some of the ham water to use here), cover tightly with foil and place over a medium heat for 20 mins.  Carefully pick up the tray and give it a gentle shake halfway through the 20 mins, to prevent sticking.

At the end of the 20 mins, remove the foil sprinkle on some more Parmesan and thyme leaves and place in a hot oven at 220c for 15 mins.

In a large bowl add the thinly sliced tomatoes and onions, drizzle over some balsamic vinegar and toss the tomatoes and onions, season with salt and pepper.

I like to keep the ham water from the slow cooker to use as stock, it can be put into plastic containers and stored in the fridge or freezer for using later.

No comments:

Post a Comment