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Maple glazed ham, celeriac mash & parsley sauce recipe

Updated: May 22

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.



Ingredients


  • Joint of ham (with rind)

  • Carrots

  • Onions

  • Celery

  • Bay leaves

  • Mustard seeds

  • Coriander seeds

  • Olive oil

  • Dijon mustard

  • Maple syrup

  • Celeriac

  • Butter

  • Flour

  • Milk

  • Fresh parsley


Method


  • 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!

Watch how I cook this recipe on BBC iPlayer!

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