Saturday, 3 November 2012

Glazed Ham and Dauphinoise Potatoes

So yes, it's a little miserable outside today, but I'm embracing the winter weather as an excuse to get cosy and relax by the fire. Molly and I made the trip west last night to my parents house. I love this time of year, the entire garden is a wash with golden and red leaves, very picturesque. We are cosy by the fire, and the dogs are sprawled out beside the stove and the rain is pelting against the windows. In the spirit of the changing weather, I decided to make a hearty winter dinner. This glazed ham has a festive flavour and is just delicious when served with dauphinoise potatoes...heavenly!

Glazed Ham and Creamy Dauphinoise Potatoes

For the Ham
650-700g Back Bacon Joint
English Mustard
Dark Brown Sugar
1 Onion
1/2 can Cider
1 Bay Leaf
7-8 cloves

4 cloves of garlic
5 medium sized potatoes
150ml cream
150ml milk
Salt and Pepper

For the Ham
1. Place the ham in a pot and fill with water. Bring the water 
    to the boil, then drain the water.
2. Next put the cider, onion, bay leaf and cloves into the pot 
    and top with water until the ham is covered. Bring to the 
    boil and the allow to simmer for 1 hour and 30 minutes.
3. Then remove the ham from the pot and place on a baking 
    tray. Using a pastry brush, brush a thin layer of mustard all 
    over the ham. Then using your hands, gently pack the 
    brown sugar on top.
4. Place in the oven at 180C for 20-25 minutes or until 
5. Remove from the oven and slice.

For the Potatoes
1. Peel and slice the potatoes thinly as pictured. Alternatively use a slicing disc on a food 
2. Next grease a shallow tin or dish and begin to layer the potatoes. After each layer season 
    well with salt, pepper and sprinkle with garlic. 
3. When you have layered all of the potatoes pour in the cream and milk and season again.
4. Place in the oven for 1 hour 30 minutes at 180C.

E-D's Notes
- If you are a garlic lover as I am feel free to add extra garlic to your potatoes, or if your not such 
  a fan feel free to put less in. 
- This ham is also delicious served cold and can prepared before hand and be served in a 
   buffet at a party or in your sandwich the next day.


  1. MAJOR yum! This is an amazing holiday (or ANY day) dinner! OH, and yes..I will add extra garlic to my potatoes :)

  2. I'm garlic mad! I'd eat it raw if I could! Glad you like it Lisa!

  3. This recipe is perfect for a cold and snowy night in Chicago!


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