This has been on my to-cook list for years! Firstly, the original recipe calls for brined ham hock end, which I've never seen before at my local grocer. Then it requires 2 cups of brown sugar for the crust. 2 cups??!! But the idea of a huge chunk of ham with mustard smothered all over and encrusted in gingersnap cookies was quite intriguing.
I used smoked gammon instead of brined ham, the salty and smoky flavours of the meat went extremely well with the sweet and gingery crust. There were lots of juices released from roasting the gammon, so I tossed the veg in those tasty juices before roasting. Overall, a very delicious meal, would definitely make this again!
Adapted from Alton Brown's city ham recipe
- 750g smoked gammon
- A few potatoes - cut into bite size
- 1 tsp dried mixed herbs
- 1/2 head broccoli
- 1/2 head cauliflower
- 2 tbs mustard
- 4 tbs brown sugar
- Apple juice
- 8 pieces gingersnap cookies - crushed
- Preheat oven to 180°C.
- Toss potatos in a bit of olive oil and mixed herbs.
- Place potatoes into a baking dish.
- Using a small paring knife, score the gammon to create a diamond pattern all over.
- Place gammon on top of potatoes, cover in foil.
- Roast for about 1 hr 15 mins (30 mins for 500g + 30 mins extra).
- Remove baking dish from oven, remove foil and gammon.
- There'll be some juices in the baking dish, add broccoli and cauliflower into the baking dish together with the potatoes, toss to mix. Roast for 30 mins or until done (you can roast this with the gammon later).
- Brush mustard all over gammon. Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with apple juice, then loosely pack on as much of the crushed cookies as you can.
- Place gammon on another baking dish and roast for a further 30 mins.