Categories: February

Ingredients

• 900g-1.2kg piece of gammon, soaked in water overnight
• 1 onion, halved
• 1 carrot
• few bay leaves
• 1 tbsp mustard
• 1 tbsp demerara sugar
• 2 tbsp olive oil
• 1 tbsp whole mustard seeds
• 1 whole dried red chilli
• 300g carrots, shredded
• 1 smallish white cabbage (approx 300g), cored and finely sliced
• 1 tsp salt
• 1/2 tsp caster sugar
• juice of 1 lemon

Directions

1. Put the gammon in a large pan with the onion, 1 carrot and bay leaves. Bring to the boil, then simmer lazily for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220˚C/fan 200˚C/gas 7. Put the gammon in a roasting tin, spread with the mustard and sprinkle with the demerara sugar, then roast for 20-25 minutes.

2. For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds.

3. Remove the lid and add the chilli, carrot and cabbage. Sir-fry everything for about a minute, then add the salt and caster sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the gammon.

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