This is for a kitchen supper party and is my favourite of all the simple suppers-it goes particularly well with cheesy baked potatoes-but tonight we’ll be having Elizabeth David’s Dauphinoise and spinach.
Serves 4 with leftovers
1kg smoked joint of Duchy of Cornwall gammon from Waitrose
And for the glaze-3 tbs runny honey, 2 tbs Dijon mustard and a dash of milk
Place the joint in a deep pan and fill with cold water to cover. Set the heat high and bring to the boil. Once boiling, turn the heat right down and cook for 30 minutes for each 500gs of weight.
Once cooked, remove from the water. When cool enough to handle, remove the tough skin from the joint using a sharp knife-try to leave as much fat behind as possible.
Score the fat in a diamond pattern and pour over the glaze.
Place under a medium grill. Watch that the fat doesn’t burn but do allow it to turn a golden brown.
Before eating the ham, place in the middle of the oven for a further 20 minutes, basting occasionally.
Carve very thinly.
Delicious with Cumberland sauce.