Glazed gammon (an uncooked cured ham joint, landskinke in Danish) that has spent several hours gently roasting in a low oven, served with a silky creamed spinach and brunede kartofler (Danish caramelised potatoes). Now that is an autumn dish with real substance.
Since the meat looks after itself most of the time, it is one of those easy dishes that still feels special enough to serve to guests.
At home we always cook a good big joint – that way we have enough for cold cuts and for a round of tartlets with ham and creamed peas and carrots.
