This recipe has it all: salty ham, sweet fruity apricots, tingling wholegrain mustard and smoky paprika crispy potatoes (with an easy tarragon mayo for dipping) on the side. Serve hot as part of a Sunday roast or cook in advance and slice up for a sandwich, ploughman's lunch or a delicious yet simple ham, egg and chips dinner.
Apricot and mustard-glazed ham with smashed roast potatoes