Instructions
Place the gammon into a large, deep saucepan and cover with cold water. Bring to the boil, remove from the heat and drain. Return the gammon to the pan, cover well with water and push 2 cloves into each onion half, then add to the pan with the remaining gammon ingredients. Cover and bring to the boil over high heat, then reduce heat low and simmer very gently for 3 hours, adding more hot water to the pan as necessary.
To make the glaze, place all the ingredients in a bowl and combine well.
Preheat the oven to 180˚C.
When the gammon is done, drain and place in a roasting tray. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden brown all over. Set aside to rest then slice and serve warm or cold
Meanwhile, to make the bubble and squeak, sprinkle a layer of salt in the bottom of a roasting dish ensuring it is fully covered. Place the potatoes, unpeeled, on top of the salt and bake for 1 hour or until tender.
While the potatoes are baking, heat a drizzle of oil and the sliced red onion in a frying pan and cook over low heat until soft but not browned. Cook the cabbage in boiling salted water for 1 minute or until soft. Drain and refresh in iced water, then drain again and pat dry on a tea towel.
When the potatoes are cooked, remove from the oven and, when cool enough to handle, break open and scoop out the flesh. Place the potato and butter in a bowl and stir to make a fairly dry mash. Add the cabbage and onion, season to taste and combine well. Heat a drizzle of oil in a medium non-stick frying pan over medium heat. Add the potato mixture, spread evenly and cook for 20–25 minutes, tossing occasionally, until the base is golden and crisp. Serve the bubble and squeak with sliced glazed ham.
Ingredients
6 kg gammon (see Note)
whole cloves, for studding
1 small onion, halved
3 French shallots, peeled
1 carrot, halved lengthways
4 garlic cloves, peeled
1 slice fresh ginger
5 g black peppercorns
1 tsp chicken stock powder
1 star anise
5 juniper berries
3 oranges, zested
bouquet garni (bay leaf, parsley stalk and thyme sprig, wrapped with leek and celery)
Glaze
150 g Dijon mustard
50 g wholegrain mustard
80 g brown sugar
60 g clear honey
1 tsp Chinese five spice
1 lemon, zested
1 orange, zested
Bubble and squeak
1 cup rock salt
500 g desiree potatoes
olive oil, for pan-frying
50 g red onion, thinly sliced
150 g Savoy cabbage, shredded
70 g unsalted butter
