Maple and Bourbon Glazed Gammon with Dauphinoise Potatoes and Spiced Red Cabbage with Apples

Serves: 6-8
Preparation Time: 1 hour (includes pre-cooking and prep)
Cook Time: Gammon: 3 hours; Sides: 1 hour 30 minutes

Ingredients:

For the Gammon:

• 2.3 kg unsmoked gammon joint
• Maple syrup: 1 cup (plus extra for basting)
• Bourbon: 1/2 cup
• Brown sugar: 1/2 cup
• Dijon mustard: 1 tablespoon (for rub binding), 2 tablespoons (for glaze)
• Cloves: 1 tablespoon

For the Homemade Rub:

• Sweet paprika: 2 tablespoons
• Garlic powder: 1 tablespoon
• Brown sugar: 2 tablespoons
• Onion powder: 1 teaspoon
• Ground black pepper: 1 teaspoon
• Sea salt: 1 teaspoon

For the Dauphinoise Potatoes:

• Potatoes: 1.5 kg, thinly sliced
• Heavy cream: 600 ml
• Garlic cloves: 3, minced
• Nutmeg: 1/2 teaspoon, grated
• Gruyère cheese: 1 cup, grated
• Butter: 2 tablespoons
• Salt and pepper to taste

For the Red Cabbage with Apples and Spices:

• Red cabbage: 1 medium head, sliced
• Apples: 2, peeled, cored, and sliced
• Onion: 1 large, finely chopped
• Cider vinegar: 1/3 cup
• Brown sugar: 1/4 cup
• Cinnamon stick: 1
• Star anise: 2
• Butter: 2 tablespoons
• Salt and pepper to taste

Make the Rub:

Combine sweet paprika, garlic powder, brown sugar, onion powder, black pepper, and sea salt in a bowl.

Prepare the Gammon:

1. Remove the Skin: If your gammon joint has skin on it, carefully remove it with a sharp knife. This allows the rub to directly season the meat, enhancing the flavor.
2. Soak if Necessary: If the gammon is overly salty, soak it in cold water overnight to remove excess salt. Remember to change the water a few times.
3. Pat Dry and Score: After removing the skin (and soaking if needed), pat the gammon dry. Score the fat in a diamond pattern.
4. Apply Mustard: Spread a thin layer of Dijon mustard over the gammon. This not only adds flavor but also acts as a binder for the rub.
5. Apply the Rub: Generously coat the gammon with the homemade rub, pressing it onto the mustard-coated surface for better adhesion.
6. Stud with Cloves: Insert cloves at the intersections of the scored diamonds to infuse the meat with additional flavour.
7. Preheat the Grill: Preheat your Kamado Joe to 325°F (163°C) for indirect cooking.

Prepare the Glaze:

1. Combine Ingredients: In a saucepan, mix 1 cup of maple syrup, 1/2 cup of bourbon, 1/2 cup of brown sugar, and 3 tablespoons of Dijon mustard.
2. Heat and Stir: Place the saucepan over medium heat. Stir the mixture until the brown sugar is fully dissolved and the glaze is uniform.
3. Simmer: Allow the glaze to gently simmer for a few minutes. The goal is to slightly thicken it while keeping it pourable.
4. Cool Slightly: Once the glaze has thickened to your liking, remove the saucepan from the heat and let it cool for a few minutes before using it to baste the gammon.

Cooking the Gammon:

Place the prepared gammon on the grill. Cook until it reaches an internal temperature of 60°C (140°F), about 2 hours.

Prepare Dauphinoise Potatoes:

1. Prepare Potatoes: Peel and thinly slice 1.5 kg of potatoes. Aim for consistent thickness for even cooking.
2. Butter Dish: Coat the inside of an oven-proof dish with 2 tablespoons of butter to prevent sticking and add flavor.
3. Layer Potatoes: Place a layer of potato slices in the dish. Season each layer with salt and pepper.
4. Cream Mixture: In a separate bowl, combine 600 ml of heavy cream with 3 minced garlic cloves and 1/2 teaspoon of grated nutmeg. Pour some of this cream mixture over the potatoes.
5. Add Cheese: Sprinkle a layer of grated Gruyère cheese over the cream-coated potatoes.
6. Repeat Layers: Continue layering potatoes, seasoning, cream mixture, and cheese until all ingredients are used, finishing with cheese on top.
7. Press and Ready: Gently press the layers to compact them slightly and prepare for baking.

Bake the Potatoes:

Place the dish of Dauphinoise Potatoes on the grill when you start glazing the gammon. Cook for 1.5 hours or until tender and golden.

Start the Spiced Red Cabbage with Apples:

1. Sauté: In a large pan, melt 2 tablespoons of butter. Add 1 chopped onion and 2 sliced apples, cooking until they start to soften.
2. Add Cabbage and Seasonings: Mix in thinly sliced red cabbage, 1/3 cup of cider vinegar, 1/4 cup of brown sugar, 1 cinnamon stick, and 2 star anise. Season with salt and pepper.
3. Simmer: Cook the mixture on low heat for about 30 minutes, stirring occasionally, until the cabbage is tender but still has some bite.

Glaze the Gammon:

Begin glazing the gammon at 60°C. Baste frequently to prevent burning. Continue until it reaches 70°C (158°F).

Rest and Serve:

Let the gammon rest for at least 15 minutes after cooking. Carve and serve with the Dauphinoise Potatoes and Spiced Red Cabbage with Apples.