- 2.5 kg gammon
- Honey to drizzle
- For the Taleggio sauce:
- 100 g butter
- 100 g flour
- 3 cups cider
- 3/4 cups milk
- 1/2 cup cream
- 300 g Taleggio cheese
- Sea salt and freshly ground black pepper, to taste
- For the tartiflette:
- 230 g Brussels sprouts, blanched
- 300 g Nicola potatoes, sliced and cooked
- 30 g bacon, chopped and fried
- 60 g canned chestnuts, drained and chopped, (available at speciality stores)
- 20 g Taleggio cheese
- Freshly ground black pepper, to taste
Preheat the oven to 190°C.
Drizzle the gammon with honey and roast for 30 minutes.
To make the Taleggio sauce, melt the butter in a medium saucepan and stir in flour to create a roux. Stir for a further 2 minutes then slowly whisk in cider and reduce until thickened, about 4 minutes.
Whisk in the milk and cream and simmer for 5 minutes. Add the cheese and stir until melted. Remove from heat and season to taste. Set aside until needed.
To make the tartiflette, preheat the oven to 200°C.
Pour a third of the Taleggio sauce in an even layer into a baking dish and scatter over half the Brussels sprouts. Lay half the cooked sliced potato on top and scatter with bacon pieces.
Pour another layer of Taleggio sauce onto the bacon and top with the remaining Brussels sprouts and potatoes. Scatter with chestnuts and cover with the remaining Taleggio sauce.
Scatter with the cheese, add a sprinkle of black pepper and bake for 15 minutes. Serve immediately.
Cook's note: This recipe was created exclusively for Woolworths by Luke Dale-Roberts. Buy the Christmas Gammon from selected Woolworths stores from 10 - 23 December 2012.