Prep: 10min
Cook: 2 hours
Serves: 6
Serve the tender pink ham thickly sliced, with a simple sauce of grain mustard whisked with a little of the broth, lightly flavoured with white wine and apple juice.
2kg cured, unsmoked middle gammon, boneless
1 whole onion
6 cloves
2 bay leaves
500ml dry white wine
500ml apple juice
2 carrots, peeled
2 potatoes, peeled and halved
2tbsp grain mustard
2tbsp flat parsley leaves, chopped
METHOD
Rinse the gammon and tie into shape with string. Stick the cloves into the onion. Cut the carrots into quarters.
Place in a large pan with the bay leaves, wine and apple juice. Top up with cold water to just cover the ham and bring to a simmer, skimming.
Simmer gently, partly covered, for up to 2 hours. Draw off the heat and leave to rest in the broth for 30min. Discard the onion and cloves.
Thickly slice the gammon and serve on warm plates with the vegetables. Whisk the mustard, slowly adding a ladleful of the hot broth, and spoon over the gammon. Scatter with parsley and serve.