Recipe: Glazed Gammon with Hasselback Potatoes Potatoes
Here is a delicious, easy and satisfying midweek dinner or lazy weekend breakfast – salty gammon with sticky mustard honey dressing alongside scrumptious buttery hasselback roasted potatoes, finished perfectly with a dollop of sour cream and chives. Serve with hot tea or coffee or an ice cold beer or glass of wine – either will complement the flavours of this dish well.
Glazed Gammon with Hasselback Potatoes
2 x gammon steaks
1 tbsp honey
1 tbsp grain mustard
2 large potatoes
Sea salt flakes & cracked black pepper
- Preheat Oven to 200C (or 180 fan forced). Wash and dry potatoes, then using a sharp knife carefully make vertical slits about 2mm apart and three quarters way down into each potato. Drizzle with olive oil, then dollop small amounts of butter along to top so it melts into each cut. Sprinkle with salt and pepper. Roast for 45 minutes – 1 hour (depending on your oven) until golden and crispy around the edges.
- When potatoes are nearly done prepare the gammon: Mix honey and mustard together, spread evenly over the gammon steaks. Place under a medium hot grill and cook for 6 – 8 mins, turning over halfway through cooking.
- Serve gammon alongside hasselback potatoes along with a generous dollop of sour cream, a sprinkle of chopped chives and plenty of cracked pepper.