Maple Syrup, Orange and Maille Mustard Pulled Ham with Herb-buttered Vegetables
This is a fabulous baked ham centrepiece, studded with cloves and glazed with a mixture of Maille Dijon Originale, orange juice and maple syrup. It’s perfect for special occasions and family gatherings.
- 2.5kg gammon joint
- 2 oranges
- 2 bay leaves
- About 20 cloves
- 4 tbsp Maille Dijon Originale mustard
- 4 tbsp maple syrup
- 2 tsp Maille aged Modena balsamic vinegar
- 1 tsp ground allspice
- Freshly ground black pepper
- 500g baby carrots
- 1.6kg baby new potatoes
- 3 tbsp olive oil
- 8 baby leeks, sliced
- 400g mangetout or sugar snap peas
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon thyme leaves
- 20g butter
- 1 tbsp Maille Dijon Originale mustard
- Put the gammon joint into a large saucepan or flameproof casserole and cover with cold water. Pare 2 strips of zest from the orange (use a potato peeler) and add to the saucepan with the bay leaves. Finely grate the remaining orange zest, cover it and set aside.
- Heat the water until just beginning to boil, then cover the gammon and simmer gently for 3 hours (for smaller/larger joints calculate 30 minutes per 500g, plus 30 minutes). Check from time to time, topping up with hot water if needed. Drain well and cool for 15-20 minutes.
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Trim away the rind from the gammon joint, using a sharp knife. Score the fat into a diamond pattern and stud with the cloves. Transfer the joint to a roasting tin.
- For the glaze, squeeze the juice from the orange and mix with the Maille Dijon Originale mustard, maple syrup, Maille aged Modena balsamic vinegar, allspice and a little black pepper. Brush over the gammon where the rind has been removed. Roast for 30-45 minutes, basting with the glaze after 15 minutes.
- At the same time, put the carrots and potatoes into a roasting tin, add the olive oil and toss to coat. Roast for 45-50 minutes, adding the leeks and mangetout or sugar snap peas for the last 15 minutes until cooked.
- Remove the gammon from the oven, wrap in foil and rest for 15 minutes. Pull the gammon apart into shreds with 2 forks when it is cool enough to handle.
- When the vegetables have finished cooking, add the parsley, thyme, butter, Maille Dijon Originale mustard and reserved orange zest and toss together. Serve with the pulled gammon.
- The gammon is much easier to pull when left to rest for 15-20 minutes. For leftovers, carve the gammon and serve on buttered crusty bread spread with Maille Dijon Originale mustard and topped with pickled dill cucumber. Make use of the stock from simmering the gammon. I can be used as the base of a tasty home-made soup.