Slow cooker honey roast ham with confit potatoes and sprout remoulade
- Prepare
- over 2 hours
- Cook
- over 2 hours
- Serve
- Serves 10–12
Poppy O’Toole’s easy confit potatoes are made in the slow cooker – the perfect accompaniment to a merry roast ham.
Ingredients
For the honey roast ham
- 2 tbsp wholegrain mustard
- 4 tbsp runny honey
- 1 tbsp light soy sauce
- 1 smoked gammon t (about 1.8kg/4lb), string removed
For the confit potatoes
- 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
For the pickled onions
- 100g/3½oz caster sugar
- 75ml/5 tbsp malt vinegar
- 2 small white onions, finely sliced
For the sprout remoulade dressing
- 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
For the sprout remoulade
- 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 t 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 t 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.
