MARCO’S FUSS-FREE BOXING DAY FEAST
EXCLUSIVE FOUR-PAGE RECIPE PULLOUT SERIES
Fabulous four-page recipe pullout
It’s been 21 years since Marco Pierre White hung up his chef’s whites — now he’s back to share his favourite festive recipes with Daily Mail readers. In saturday’s Weekend magazine he gave you his fuss-free Christmas lunch, and today he dishes up a Boxing Day feast...
BOXING DAY HAM WITH CELERIAC REMOULADE
HAM hock is an incredibly flavoursome piece of meat on the bone. Plus, it’s not expensive. It’s ideal with a remoulade of finely sliced celeriac and slightly mustardy mayonnaise.
Serves 6 1 ham hock (or 2 small ones)
For the celeriac remoulade 1 celeriac, peeled ½ a lemon Sea salt flakes 4 tbsp mayonnaise Grain mustard, to your taste To garnish About 24 small cornichons Chopped fresh parsley
Place the ham in a large saucepan and cover with cold water. Bring the water to the boil, remove from the heat and drain. Fill the pan with water to about 5cm above the ham. Return the pan to the heat, bring to the boil, then reduce to a gentle simmer. Simmer very, very gently for 2½-3 hours, until the meat pulls easily away from the bone. Remove the pan from the heat and leave the ham to cool in the liquor.
To make the remoulade, chop the celeriac crossways and then finely slice the pieces into matchstick-sized slivers. Squeeze the lemon over the matchsticks, and season with the sea salt. Refrigerate for 20 minutes.
Squeeze the celeriac in a tea towel or kitchen paper to remove some of the salt and the excess moisture. Mix the mayonnaise with grain mustard to your taste. Then combine the celeriac with the mayonnaise.
Slice the ham and arrange it on a platter. Spoon over some of the poaching liquor. Dot the cornichons over the top and garnish with parsley. Serve with the celeriac remoulade.