From left: honey and mustard baked ham and beetroot salad
Honey and mustard baked ham
Ingredients: 2-3 kg unsmoked gammon joint (soaked overnight in cold water), 1 large onion, quartered, 1 large carrot, halved lengthways, 8 black peppercorns, 3 bay leaves, 2 star anise, 30 cloves, 3tbs English mustard, 4tbs honey
Method: Place the soaked ham in a large pot with the onion, carrot, peppercorns, bay leaves, star anise and six of the cloves, and cover with fresh cold water. Bring to the boil, turn down the heat, and simmer for 20 mins per 450g. Skim the surface of froth occasionally. Once cooked, remove the ham from the stock and allow to cool for 10 mins. Carefully peel away the skin, leaving a layer of fat. Score the surface in a diamond pattern, and stud each diamond with a clove. Place the ham in a roasting tin. Preheat the oven to 190ºC. Combine the honey and mustard and spread generously over the ham. Bake for 30-45 mins, basting occasionally, until the surface is well browned and caramelised. Serve hot or cold.
Ingredients: 300g cooked beetroot, 1/2 small red onion, finely chopped, 2tbs lemon juice, 5tbs crème fraiche, 1tbs fresh dill, chopped, salt and black pepper
Method: Peel and dice the beetroot and place in a bowl with the onion, lemon juice, crème fraiche and dill. Mix to combine thoroughly and season to taste with salt and pepper.