Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.

Maple Galettes with Wiltshire Ham and Gruyere

It’s Shrove Tuesday today, the day before the start of Lent when we’re supposed to be purging our larders of all the ungodly ingredients. Funny how the ungodly ingredients lead to pancakes which are about as heavenly a food as invented.

However, for many years I never really bothered with acknowledging Shrove Tuesday as I was usually on a diet and then eventually became gluten-free which really put paid to my crepe affair. However, recently I have been indulging in galettes which are a traditional French style of savoury pancake made from buckwheat flour. Handily buckwheat flour is also naturally gluten-free which means this year since I am definitely not dieting (is embracing gluttony the opposite of dieting?) I have no excuses for forsaking Pancake Day. In fact, I am diving in with gusto.

Maple Galettes with Wiltshire Ham and Gruyere

Galettes are usually made with a savoury filling which is ideal for me as pancakes which you can eat in lieu of breakfast, dinner or lunch are my favourite. In particular I find you cannot beat good old ham and cheese. The cheese melts and oozes out of the galette and the ham provides some delicious meaty substance to the proceedings. This week I made a stack of galettes at the weekend and have been re-heating them in the pan for a quick breakfast which has turned out to be a great way to meal prep. I love a pre-prepped breakfast as I find the first meal of the day my most difficult to conquer. I am a nightmare when it comes to breakfast. I can’t handle anything sweet in the mornings, I don’t like eggs and recently my digestive system has been rejecting gluten-free bread. This might be due to the xanthan gum present in most brands which doesn’t really agree with me. Anyhow these galettes are ideal in ensuring I get a good savoury kick-start to the day.

Maple Galettes with Wiltshire Ham and Gruyere

If you have ever eaten galettes made properly on a billig, which is one of those traditional crepe makers you see being manned at food markets, you know them to be wafer thin, light, lacy and crisp. However, making them homestyle in a cast iron skillet pan yielded perfectly acceptable results in my opinion and means I can get my galette fix whenever I need it.

Maple Galettes with Wiltshire Ham and Gruyere

I chose to use gruyere for the cheese in this recipe because it melts so well and gives a lovely strong nutty taste. I used really good Wiltshire ham as well that, although it was packaged ham, was beautifully thin and dry. I find a lot of ham which you can buy at the supermarket to be wet and bland tasting so make sure you get some nice stuff, if you can make it to your local deli then even better. These Maple Galettes with Yorkshire Ham and Gruyere are pure perfection with the best ingredients. As you can tell by the title I went a little off-piste from the usual French recipe by adding a couple of tablespoons of maple syrup to the batter. This adds a delicious sweetness and depth and really brings out the taste of the cheese.

Maple Galettes with Wiltshire Ham and Gruyere

To be honest I’m not sure I’m going to limit myself to only eating these galettes on Pancake Day as now I’ve got this recipe under my belt they might become a bit of a staple for the next few weeks. So much for purging my larder, I’m just going to stock up with my ungodly ingredients afresh.

Maple Galettes with Wiltshire Ham and Gruyere

Print Recipe
Maple Galettes with Wiltshire Ham and Gruyere
Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.
Maple Galettes with Wiltshire Ham and Gruyere
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 people
Ingredients
  • 100 g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300 ml whole milk
  • 2 tablespoons maple syrup
  • 30 g unsalted butter
  • 180 g gruyere grated
  • 200 g Wiltshire ham torn
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 people
Ingredients
  • 100 g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300 ml whole milk
  • 2 tablespoons maple syrup
  • 30 g unsalted butter
  • 180 g gruyere grated
  • 200 g Wiltshire ham torn
Maple Galettes with Wiltshire Ham and Gruyere
Instructions
  1. Whisk buckwheat flour, salt, egg and half the milk in a medium sized mixing bowl until it forms a paste. Then pour in the rest of the milk and the maple syrup and whisk well to form a smooth batter.
  2. Heat all the butter in a 9 inch bottomed cast iron skillet pan on a medium-high heat until the butter has melted.
  3. Swirl the pan around so the butter completely covers the pan then pour out the excess butter into a cup and set aside.
  4. Pour 80ml (1/3 cup) of the galette batter into pan, tipping the pan so that the batter thinly covers the bottom of it.
  5. Cook for about 3-4 minutes until the bottom of the galette is getting golden and crisp, then sprinkle on 30g of the gruyere all over the galette plus a few slices of the torn ham.
  6. Then fold the galette in half, and then half again. Remove from the pan and set aside to rest on a warm plate (or in a very low oven) whilst you prepare the rest of the galettes.
  7. Wipe the pan with some kitchen towel to remove any melted cheese or sticky bits of galette.
  8. Pour in a teaspoon or so of the pre-melted butter, swirl the pan to cover the bottom then add another 80ml of the batter to produce another galette and follow the rest of the instructions as before.
  9. Make as many galettes as the batter allows.
  10. Serve the galettes piping hot.

SHOP THE RECIPE

The buckwheat flour I use for this recipe is Amisa Organic Buckwheat Flour GF. It’s a lovely wholegrain flour with tonnes of flavour and is certified gluten-free.

One of my very favourite saucepans is my cast iron skillet pan and is perfect for making these galettes. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Glazed Christmas Ham

A Glazed Christmas Ham makes an impressive centrepiece for your Christmas Eve dinner and is surprisingly easy to make but do set aside some time for it.

Glazed Christmas Ham

You can be sure of one thing at our family Christmas, there will usually be a Glazed Ham and if so there will always be leftover ham in the fridge right up until the New Year. Not only does it make a superb supper, hot out of the oven when the glaze is sweet and warm and the ham falling away from the knife, but it also pays dividends cold from the fridge when you can’t face any more turkey but still fancy a sandwich.

Glazed Christmas Ham

We serve it up every year on Christmas Eve with a Warm Butternut Squash and Pomegranate Salad, a resplendent cheeseboard and copious quantities of mince pies. It sits alongside the Roast Turkey Christmas Lunch the next day as one of the two best meals we have each year. The great thing about it is that it really is a doddle to prepare which is essential when what you’re really doing in the kitchen is peeling potatoes, preparing veg, soaking bread for the bread sauce and brining turkey for the next day. The ham will sit happily in the stockpot with all its accoutrements simmering away for a few hours before you remove it, give it a final flourish of a glaze then stick it in the oven for 20 minutes.

Glazed Christmas Ham

Glazed Christmas Ham

Glazed Christmas Ham

The only slight concern might be if you forget to give your ham an initial boil with just a stockpot full of cold water to wash off all the excess salt. Just drain the water off and rinse the stockpot before you begin the recipe proper. It was a very unfortunate incident a few years ago when the ham was deemed inedible after this initial stage was missed, even though the butcher had told me it didn’t need pre-boiling. Do it anyway, despite butcher instructions. Our traditional Christmas Eve supper preparations would now not be complete without each member of the family individually poking their head into the kitchen to helpfully remind me to boil the ham up first. Even when preparing the ham for this post Luke came into the kitchen declaring ‘You know what you’ve forgotten don’t you.’ When I explained that no I had already done the pre-boil and the ham was now in its second boil with the rest of the ingredients, he harrumphed that I had obviously done it rather quickly. Don’t worry, dear reader, this mistake will never be repeated again, for your sanity don’t let it happen to you.

Glazed Christmas Ham

The family crowd which gathers when we pull the ham out of the oven, cheers and slides over for a cheeky slice before it hits the table. This is when Christmas truly seems to have arrived; sitting down at the dining table, a glass of fizz at our fingertips, the scent of cloves permeating the atmosphere and candlelight illuminating our supper. If we’re lucky we might have remembered to get extra crackers or even party poppers much to the child within’s delight and then it’s time to relax. Let’s hope the presents have all been wrapped and stored under the tree. All the hard work has been done as we wait for Father Christmas to arrive later that night.

Glazed Christmas Ham

Print Recipe
Glazed Christmas Ham
A Glazed Christmas Ham makes an impressive centrepiece for your Christmas Eve dinner.
Glazed Christmas Ham
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Servings
10-12 people
Ingredients
  • 4 kg unsmoked gammon
  • 400 ml apple juice
  • 500 ml cider
  • 1 large onion roughly chopped
  • 2 sticks celery roughly chopped
  • 1 head fennel roughly chopped
  • 2 cloves garlic lightly crushed
  • small bunch of parsley stalks
  • 2 bay leaves
  • 2 star anise
  • 1 tablepooon fennel seeds
  • 1 tablespoon black peppercorns
Glaze:
  • 2 tablespoons cloves
  • 150 g redcurrant jelly*
  • 2 teaspoons English mustard powder
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Servings
10-12 people
Ingredients
  • 4 kg unsmoked gammon
  • 400 ml apple juice
  • 500 ml cider
  • 1 large onion roughly chopped
  • 2 sticks celery roughly chopped
  • 1 head fennel roughly chopped
  • 2 cloves garlic lightly crushed
  • small bunch of parsley stalks
  • 2 bay leaves
  • 2 star anise
  • 1 tablepooon fennel seeds
  • 1 tablespoon black peppercorns
Glaze:
  • 2 tablespoons cloves
  • 150 g redcurrant jelly*
  • 2 teaspoons English mustard powder
Glazed Christmas Ham
Instructions
  1. Place the ham in a large stockpot and cover with water then bring to a rolling boil.
  2. Remove the ham and pour out the water, giving the stockpot a rinse.
  3. Place the ham back into the stockpot and add all the ingredients (except the ones for the glaze) Top up with water if your ham isn’t quite covered.
  4. Bring to a boil then reduce the heat to a simmer, cover and cook for three hours.
  5. Remove the ham, but do not discard the cooking liquid as it makes excellent stock for a later use*.
  6. Pre-heat the oven to 180°C.
  7. Remove the string from the ham. Cut away the very outer skin from the ham, leaving the thick layer of fat that lies beneath.
  8. Make a large diamond pattern into the fat with a very sharp knife, being sure not to pierce the meat. Then place a clove into each diamond.
  9. Heat the ingredients for the glaze in a small saucepan until runny then brush half of the glaze all over the ham.
  10. Place in the oven and bake the ham for 10 minutes.
  11. Remove the ham, brush over the rest of the glaze then place back in the oven for a final 10 minutes.
  12. Serve the ham hot or cold, being careful to pick out the cloves before eating.
Recipe Notes

*For the glaze usually use of the many pots of jelly that I have made during preserving season in the Autumn. My favourite homemade jelly to use is Rosehip Jelly but I have also had wonderful success with my Mulled Wine Jelly and my Apple Rosemary Jelly. Basically use the best jelly you can get hold of from your local preserver, or failing that every good supermarket stocks good old redcurrant jelly which is sweet and piquant and does the job nicely.

*Luke says that this is the best stock our kitchen produces each year and he’s right about it being the most flavoursome. We use it with the leftover ham to make ham risotto and also ham soup with cheese sandwiches. Since there is so much stock we freeze a lot of it and then reap the benefits mid-March when we suddenly stumble across a forgotten Tupperware of it in the back of our freezer.

*Recipe inspired by Nigella’s Fully Festive Ham from Nigella Christmas