Fillet of Ham with Redcurrant Sauce and Boulangère Potatoes
This is a special occasion or dinner party dish, but it’s easy to make in stages- the key is the glaze.
Ingredients
Boulangère Potatoes
- 25g butter
- 2 onions, thinly sliced
- Few sprigs of thyme
- 1½ kg rooster potatoes, peeled and thinly sliced
- Salt and ground black pepper
- 425ml vegetable stock or water, heated
Redcurrant Glaze and Sauce
- 1 orange
- 340g good quality redcurrant jelly
- 1 teasp. Lakeshore Strong mustard
- ½ a shallot, chopped or 1 tablesp. chopped onion
- Good pinch of ground ginger
Method
To cook the ham:
Place the ham in a large saucepan and cover with cold water. Cover with a lid and bring to the boil. Then reduce the heat and simmer gently for 20 minutes per half kg.
Heat oven to Gas Mark 6, 200˚C (400˚F).
To make the Boulangère Potatoes:
- Melt the butter in a frying pan over a medium heat and add the onions. Cook gently until softened and lightly coloured. Add in the thyme.
- Lightly butter a 1.5 litre gratin dish. Add the potatoes and onions to the dish in layers. Season as you go and finish with a layer of potatoes.
- Pour the warm stock over the potatoes.
- Bake for 50-60 minutes until the potatoes are cooked and the top is golden and crisp.
To make the Glaze:
- Using a potato peeler thinly pare the peel off the orange. Then chop the orange into chunks, cutting away any pith.
- Place the orange peel, orange chunks, redcurrant jelly, mustard, shallot/onion and ginger in a food processor and blend until smooth.
To glaze the ham:
- When the ham is cooked take it from the saucepan and place it in a roasting tin which has been lined with greaseproof paper.
- Allow the ham to cool a little then score the fat and brush about a quarter of the glaze over it. Set aside the rest of the glaze to serve as a sauce with the ham. This can be served cold.
- Bake the ham in the oven for half an hour until the glaze is golden and bubbling.Remove from the oven and allow to rest for 15 minutes.
Serving Suggestion:
Slice the ham and serve with the Boulangère Potatoes, the remaining glaze and tender stem broccoli.