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The ultimate ham baguette


Forget thin slices of jambon and go for something more substantial - thick chunks of glazed ham make the best baguette-stuffer.

You'll need

2 sourdough baguettes (about 500gm each), ends trimmed, cut into 15cm lengths 12 thin slices Emmenthal   Cider-glazed ham 2 tbsp apple cider vinegar 200 gm brown sugar 75 ml dry apple cider 1 tsp Dijon mustard, plus extra, to serve 1.5 kg piece honey-smoked pork leg or shoulder   Cabbage, basil and apple salad 500 gm (about ½ small) white cabbage, shredded 1 cup thinly sliced basil 1 pink lady apple, peeled and cut into matchsticks 300 gm (1 cup) aïoli 1 tbsp seeded mustard 3 golden shallots, finely chopped To taste: lemon juice

Method

  • 01
  • For cider-glazed ham, combine apple cider vinegar, sugar and apple cider with mustard in a large bowl, then add ham, turn to coat and refrigerate 1-2 hours to marinate.
  • 02
  • Preheat oven to 220C. Line a roasting pan with foil (this stops the glaze crusting on the pan) and place ham on top, pour marinade over and roast, basting occasionally, until ham is golden and glazed (30-40 minutes). Set aside to rest (10 minutes), keeping warm, then carve.
  • 03
  • For cabbage, basil and apple salad, toss ingredients in a bowl and season to taste.
  • 04
  • Split baguette pieces down the centre, arrange sliced ham on the bases, then Emmenthal, top with cabbage salad and sandwich with baguette tops. Serve with Dijon mustard on the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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