Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 19 Smoked paprika &maple glazed ham Paprika and maple aren’t obvious bedfellows, but the mellow syrup and smoky spice have proved a consistent hit. One enamoured reader said she makes this ham just for the leftovers, which she transforms into a frittata with roasted parsnips, Savoy cabbage and smoked cheese Serves 8-10 Prepare 20 minutes + cooling Cook 2 hours 45 minutes 2kg British beech smoked gammon joint 1 onion, halved 1 carrot, chopped 1 tsp black peppercorns Handful cloves 1 unwaxed lemon, zest and juice 4 tbsp maple syrup 25g light brown soft sugar 4 tsp Maille Traditional Dijon mustard 4 tsp smoked paprika ½ tsp ground cinnamon Rosemary, bay leaves, oranges and pomegranate seeds, to decorate (optional) 1 Put the gammon in a large saucepan, deep enough to keep it submerged. Add the onion, carrot and peppercorns. Cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 1 hour 45 minutes, topping it up often to ensure the gammon stays submerged. Skim off any foam that rises to the surface. 2 Carefully remove the joint from the water and set aside to drain and cool for 20 minutes. Discard the vegetables (keep the cooking water to use in another recipe as stock). Preheat the oven to 190ºC, gas mark 5. Using a small sharp knife, carefully remove and discard the skin from the ham, leaving as much fat as possible (peel the skin back as you go to make it easier). Score the fat, making a criss-cross pattern with the knife, then stud the centre of each cross with a clove. Transfer to a large roasting tin. 3 In a bowl, combine the lemon zest and juice with the maple syrup, sugar, mustard, paprika and cinnamon. Brush ½ the mixture over the ham, then roast for 30 minutes. Remove from the oven and pour over the remaining mixture. Roast for another 25-30 minutes, basting the ham with the pan juices every 10 minutes, until the glaze is rich and sticky and the ham is thoroughly cooked. Remove from the oven and cool for 30 minutes before slicing. Alternatively, make the ham in advance, leave to cool completely, and serve cold. To decorate, surround the ham with fresh herbs such as rosemary and bay leaves, charred orange halves and pomegranate seeds, if liked. Per serving (for 8) 1883kJ/451kcals/ 25g fat/8.3g saturated fat/8.3g carbs/ 7.7g sugars/0.6g äbre/47g protein/ 5.8g salt/gluten free ROASTS WITH THE MOST For handy advice on how to choose and prepare your seasonal meat, go to waitrose.com/ christmasroast. Then check out The Big Roast Guide, complete with prep times and how-to videos, at waitrose.com/roasts