A succulent honey-glazed roast ham paired with confit potatoes, zesty pickled onions, and a fresh Brussels sprout remoulade, creating a magnificent centre-piece for any special occasion dinner.
Preparation time
over 2 hours
Cooking time
over 2 hours
Serves
Serves 10–12
By Poppy O’Toole
From Saturday Kitchen
This roast ham recipe contains moderate amounts of protein and vegetables, balanced with higher levels of fats and sugars from the glaze and confit potatoes.
Equipment
- 6-litre slow cooker
- Roasting tin
- Mandolin slicer
- Frying pan
- Medium saucepan
- Mixing bowls
- Sharp knife
- Measuring spoons
Ingredients
For the honey roast ham
- Gammon joint 1.8kg/4lb, smoked, string removed
- Wholegrain mustard 2 tbsp
- Honey 4 tbsp, runny
- Soy sauce 1 tbsp, light
For the confit potatoes
- Charlotte potatoes 1kg/1lb 4oz, halved lengthways unpeeled
- Duck fat, ghee, clarified butter or olive oil 500g/1lb 2oz
- Thyme 4 fresh sprigs
- Garlic 3 cloves, skin on and bashed
- Sea salt flakes and black pepper to taste
For the pickled onions
- White onions 2 small, finely sliced
- Caster sugar 100g/3½oz
- Malt vinegar 75ml/5 tbsp
For the sprout remoulade
- Brussels sprouts 500g/1lb 2oz, finely sliced
- Dried cranberries 1 tbsp, chopped
- Pecans 25g/1oz, toasted and chopped
For the remoulade dressing
- Mayonnaise 4 tbsp
- Dijon mustard 1 tbsp
- Fresh herbs: 1 sprig tarragon, 5 leaves parsley, 3 chives (chopped)
- Cornichons 2, finely chopped
- Capers 1 tsp, finely chopped
- White wine vinegar a splash
- Salt and black pepper to taste
Method
Prepare the Ham
- Mix wholegrain mustard, honey, and soy sauce in a small bowl to create the glaze
- Place the gammon joint in the slow cooker and pour the glaze over it
- Cover and cook on low for 4-5 hours until tender
- Preheat oven to 220C/200C Fan/Gas 7 near the end of cooking time
- Transfer ham to a roasting tin and roast for 20 minutes until golden
- Pour reserved slow cooker juices over the ham before serving
Make the Confit Potatoes
- Combine potatoes, fat, thyme, garlic, salt, and pepper in the slow cooker
- Cook on high for 5-6 hours or low for 7-8 hours until tender
- Remove potatoes from fat and place flat-side down in a frying pan
- Caramelize over medium-high heat for about 10 minutes until golden
Prepare the Pickled Onions
- Combine sugar, vinegar, and water in a saucepan and bring to boil
- Reduce heat and add sliced onions
- Simmer on low for 15 minutes
Create the Sprout Remoulade
- Mix all dressing ingredients in a large bowl
- Toss with sliced sprouts and cranberries
- Top with chopped pecans before serving
Serve
- Serve family-style on a large dish in eth centre of the table in a large bowl
Suggested Wine Pairing
Majestic: Definition Rioja Crianza 2020
This medium-bodied Spanish red offers notes of ripe cherries, vanilla, and subtle oak that complement the sweet-savory flavors of the honey roast ham perfectly.
Tesco: Tesco Finest Côtes du Rhône Villages 2022
A robust blend with generous black fruit flavours and pepper notes that stand up well to the rich flavors of the ham and confit potatoes.
Sainsbury’s: Taste the Difference Beaujolais-Villages 2022
Light and fruity with bright cherry notes and soft tannins that won’t overwhelm the delicate flavors of the sprout remoulade while complementing the glazed ham.
Nutri-score Health Check
This recipe receives a Nutri-Score of C (Moderately healthy). The score reflects:
Positive factors:
– High-quality protein from the ham
– Good vegetable content from Brussels sprouts and onions
– Healthy fats from nuts
– Fresh herbs and vegetables providing vitamins and minerals
Areas affecting the score:
– High fat content from the confit cooking method
– Sugar content in the honey glaze and pickled onions
– Salt content from the gammon and seasonings
Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I prepare this roast ham in advance?
Yes, you can cook the ham up to 2 days ahead. Reheat gently covered with foil to prevent drying out. - What if I don’t have a slow cooker?
You can cook the ham in a low oven (150C/130C Fan/Gas 2) for about 3 hours, but add some water to the roasting tin. - Can I freeze leftover ham?
Yes, slice the cooled ham and freeze for up to 3 months in an airtight container. - What can I substitute for duck fat in the confit potatoes?
Olive oil or clarified butter work well as alternatives, though the flavor will be slightly different. - How long do the pickled onions keep?
Stored in an airtight container in the fridge, they’ll keep for up to 2 weeks. - Can I make the sprout remoulade ahead of time?
Prepare the dressing up to 24 hours ahead, but only combine with the sprouts just before serving to maintain crispness. - What’s the best way to slice Brussels sprouts without a mandolin?
Use a sharp knife to slice them as thinly as possible, or use the slicing attachment on a food processor. - How can I tell when the ham is fully cooked?
The internal temperature should reach 63C/145F when tested with a meat thermometer. - Can I use a different type of mustard in the glaze?
Yes, Dijon or English mustard work well, but the flavor profile will be slightly different. - What can I do with leftover confit oil?
Strain and store in the fridge for up to 2 months. It’s excellent for roasting potatoes or other vegetables.