Slow cooker honey roast ham with confit potatoes recipe
Slow cooker honey roast ham with confit potatoes and sprout remoulade Poppy O’Toole’s easy confit potatoes are made in the slow cooker – the perfect accompaniment to a merry roast ham. 2 tbsp wholegrain mustard4 tbsp runny honey1 tbsp light soy sauce1 smoked gammon joint (about 1.8kg/4lb), string removed 2 tbsp wholegrain mustard 4 tbsp runny honey 1 tbsp light soy sauce 1 smoked gammon joint (about 1.8kg/4lb), string removed 1kg/1lb 4oz Charlotte potatoes, halved lengthways unpeeled500g/1lb 2oz duck fat, ghee, clarified butter or olive oil, to coat4 fresh thyme sprigs3 garlic cloves, skin on and bashedsea salt flakes and freshly ground black pepper 1kg/1lb 4oz Charlotte potatoes, halved lengthways unpeeled 500g/1lb 2oz duck fat, ghee, clarified butter or olive oil, to coat 4 fresh thyme sprigs 3 garlic cloves, skin on and bashed sea salt flakes and freshly ground black pepper 100g/3½oz caster sugar75ml/5 tbsp malt vinegar2 small white onions, finely sliced 100g/3½oz caster sugar 75ml/5 tbsp malt vinegar 2 small white onions, finely sliced 4 tbsp mayonnaise1 tbsp Dijon mustard1 sprig fresh tarragon5 leaves fresh flatleaf parsley3 fresh chives, chopped2 cornichons, finely chopped1 tsp capers, finely choppedsplash white wine vinegarsalt and freshly ground black pepper, to taste 4 tbsp mayonnaise 1 tbsp Dijon mustard 1 sprig fresh tarragon 5 leaves fresh flatleaf parsley 3 fresh chives, chopped 2 cornichons, finely chopped 1 tsp capers, finely chopped splash white wine vinegar salt and freshly ground black pepper, to taste 500g/1lb 2oz Brussels sprouts, finely sliced with a mandolin1 tbsp dried cranberries, chopped25g/1oz toasted pecans, chopped 500g/1lb 2oz Brussels sprouts, finely sliced with a mandolin 1 tbsp dried cranberries, chopped 25g/1oz toasted pecans, chopped Method To make the honey roast ham, in a small bowl or mug mix the mustard, honey and soy sauce together.Place the gammon joint in the bowl of a 6-litre slow cooker and pour over the sticky glaze. Put the lid on and cook on low for 4–5 hours until the joint is cooked through and tender. Towards the end of the cooking time, preheat the oven to 220C/200C Fan/Gas 7.Remove the cooked ham from the slow cooker and transfer to a roasting tin, then roast for 20 minutes until golden all over.Pour the slow cooker juices into a jug. Once the gammon is golden and ready, pour the juices over it before you slice it up and serve.To make the confit potatoes, get everything in the bowl of a slow cooker along with 1 teaspoon of sea salt flakes and plenty of black pepper. Give it all a mix (you may have to use more or less fat, depending on the size of your slow cooker). Put the lid on and cook on high for 5–6 hours or low for 7–8 hours.Once the potatoes are soft enough to poke a knife through, remove them from the fat and get them flat side down in a frying pan over a medium-high heat and let the potatoes caramelise until golden (around 10 minutes).To make the pickled onions, place the sugar, vinegar and 70ml/4¾ tbsp water in a medium saucepan and boil together until dissolved.Leave to reduce for a few minutes then turn the heat down and add the onions. Mix well and cook on low for 15 minutes.To make the sprout remoulade, mix all of the dressing ingredients together in a large bowl and toss through the sprouts and cranberries, topping with the pecans.To serve put the gammon, potatoes and remoulade family style in the centre of the table. To make the honey roast ham, in a small bowl or mug mix the mustard, honey and soy sauce together. To make the honey roast ham, in a small bowl or mug mix the mustard, honey and soy sauce together. Place the gammon joint in the bowl of a 6-litre slow cooker and pour over the sticky glaze. Put the lid on and cook on low for 4–5 hours until the joint is cooked through and tender. Place the gammon joint in the bowl of a 6-litre slow cooker and pour over the sticky glaze. Put the lid on and cook on low for 4–5 hours until the joint is cooked through and tender. Towards the end of the cooking time, preheat the oven to 220C/200C Fan/Gas 7. Towards the end of the cooking time, preheat the oven to 220C/200C Fan/Gas 7. Remove the cooked ham from the slow cooker and transfer to a roasting tin, then roast for 20 minutes until golden all over. Remove the cooked ham from the slow cooker and transfer to a roasting tin, then roast for 20 minutes until golden all over. Pour the slow cooker juices into a jug. Once the gammon is golden and ready, pour the juices over it before you slice it up and serve. Pour the slow cooker juices into a jug. Once the gammon is golden and ready, pour the juices over it before you slice it up and serve. To make the confit potatoes, get everything in the bowl of a slow cooker along with 1 teaspoon of sea salt flakes and plenty of black pepper. Give it all a mix (you may have to use more or less fat, depending on the size of your slow cooker). Put the lid on and cook on high for 5–6 hours or low for 7–8 hours. To make the confit potatoes, get everything in the bowl of a slow cooker along with 1 teaspoon of sea salt flakes and plenty of black pepper. Give it all a mix (you may have to use more or less fat, depending on the size of your slow cooker). Put the lid on and cook on high for 5–6 hours or low for 7–8 hours. Once the potatoes are soft enough to poke a knife through, remove them from the fat and get them flat side down in a frying pan over a medium-high heat and let the potatoes caramelise until golden (around 10 minutes). Once the potatoes are soft enough to poke a knife through, remove them from the fat and get them flat side down in a frying pan over a medium-high heat and let the potatoes caramelise until golden (around 10 minutes). To make the pickled onions, place the sugar, vinegar and 70ml/4¾ tbsp water in a medium saucepan and boil together until dissolved. To make the pickled onions, place the sugar, vinegar and 70ml/4¾ tbsp water in a medium saucepan and boil together until dissolved. Leave to reduce for a few minutes then turn the heat down and add the onions. Mix well and cook on low for 15 minutes. Leave to reduce for a few minutes then turn the heat down and add the onions. Mix well and cook on low for 15 minutes. To make the sprout remoulade, mix all of the dressing ingredients together in a large bowl and toss through the sprouts and cranberries, topping with the pecans. To make the sprout remoulade, mix all of the dressing ingredients together in a large bowl and toss through the sprouts and cranberries, topping with the pecans. To serve put the gammon, potatoes and remoulade family style in the centre of the table. To serve put the gammon, potatoes and remoulade family style in the centre of the table.