Maple glazed ham, celeriac mash & parsley sauce
Updated: Feb 3
When my Nana cooked her ham joint, I was the happiest kid on the planet. She was the best cook I’ve ever known. This recipe gives me some beautiful memories of eating with her - I love how food can transport you back in time ❤️ COFI SOUL FOOD.
Joint of ham (with rind)
Boil ham for 20-30mins to take the saltiness out
Drain then fill up with fresh water
Add the roughly chopped carrots, onions, celery, bay leaves and spices
Bring to the boil then cover and simmer gently for 2hrs (depending on the size of your joint, check as you go)
Take the ham out of the pan (sieve out the veg and spices and reuse that amazing stock!)
Let it cool a bit before taking the rind off - be careful to leave as much fat as you can!
Score the fat with a sharp knife - more surface area for crispy glaze action!
Make the glaze: combine olive oil, dijon and maple syrup, stir and keep adding until you're happy with the thickness of the glaze (should be silky, shiny and... glazy haha)
Get the ham into a 180°C oven for 20mins to start the fat rendering. Take out and glaze. Make sure every nook and cranny of that ham is covered! (Add half a cup of water to bottom of the pan)
Baste every 10mins for an hour
Let the ham rest while covered in some foil
Celeriac Mash: Dice the celeriac and boil in salty water for 20mins, drain and mash with copious amounts of butter!
Parsley sauce: As the celeriac is boiling, prep the parsley sauce. Melt some butter, add flour to make a roux, cook it out for a few minutes, whisk in some milk bit by bit until it’s smooth and saucy, then throw in fresh parsley and season
Carve the ham and serve. The most comforting plate of food ever and you’ll have plenty of leftover ham to keep in the fridge to make next-level cheese & ham toasties!