Honey mustard glazed roast ham with all the trimmings
by Josh Eggleton

Ingredients

Fresh Meat

  • 2.5kg shin of raw gammon, femur bone removed and hock bone left in
  • 50g of duck fat

Spices & Dried Herbs

  • 25 cloves
  • 6 peppercorns
  • 4 cloves
  • 6 sage leaves

Oils & Vinegars

  • 2 tbsp of olive oil
  • 25ml of sherry vinegar
  • 75ml of hazelnut oil
  • 25ml of olive oil

Store Cupboard

  • 100g of honey
  • 100g of wholegrain mustard
  • salt
  • white pepper
  • 100g of hazelnuts
  • sea salt
  • salt
  • black pepper

Fruit & Vegetables

  • 2 onions, peeled and halved
  • 1 carrot
  • 1 celery stick
  • 1 bulb of garlic, cut in half
  • 1 small onion
  • 1 garlic clove, bashed with the back of a knife to squash but keep intact
  • 700g of celeriac, peeled and cut into 1cm cubes
  • 1.2kg purple sprouting broccoli, woody bottoms trimmed
  • 1000g of Maris Piper potatoes
  • 4 banana shallots
  • 1 garlic clove

Salad & Fresh Herbs

  • 2 bay leaves, torn
  • 2 bay leaves, torn several times
  • 6 sprigs of marjoram
  • 400g of flat-leaf parsley

Dairy

  • 600ml of milk
  • 25g of butter
  • 25g of butter

Speciality Ingredients

  • 1g of xanthan gum