English Mustard

Energy 930kj – 222kcal
Fat 14
Of which saturates 0.5
Carbohydrate 8.1
Of which Sugars 2.2
Protein 12
Salt 10

Water, mustard flour (35.8%), Salt, wheat flour, (wheat flour, calcium, carbonate, iron, niacin, thiamin), Turmeric

Honey and mustard glazed ham

Ingredients

2½ kg boneless unsmoked gammon joint, tied
1 sprig of thyme 2 bay leaves and 1 rosemary sprig tied together
1 onion, halved
2 carrots, roughly chopped
1 celery stick, roughly chopped
2 tbsp black peppercorns
1 tsp cloves
For the glaze
1½ tbsp English mustard
70g clear honey
2 tbsp soft dark brown sugar

Method

STEP 1
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

STEP 2
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

STEP 3
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.