1. Glazed Ham with Wholegrain Mustard and Orange Marmalade, and 2. A Fragrant Thai Soup

Glazed Ham with Wholegrain Mustard and Orange Marmalade

And Fragrant Thai Soup

1.5 kg (2 lb) gammon

1 onion, peeled and cut into wedges

2 carrots, peeled and cut into chunks

2 potatoes

5 Kaffir lime leaves 

1 large tin coconut milk

2 tbsp fish sauce

1/2 tsp lazy chilli from jar

2 litres water

Freshly ground black pepper

Glaze

2 large tbsp. orange marmalade

1 large tbsp. wholegrain mustard

2 tbsp olive oil

Method:

Place the gammon in a large saucepan with the onions, carrots, potatoes, lime leaves, water, and pepper and bring to the boil, and then simmer gently for 55 minutes per kilo (or 25 minutes per lb).  A meat thermometer should read 70c when cooked.

Remove the ham from the saucepan and place on a roasting tin.  Retain the stock for soup. Remove excess skin/fat from the gammon, then mix the marmalade, mustard and oil in a dish, then brush over the gammon. 

Place the glazed ham in the oven; 200c, Gas 6 or AGA third runner Roasting Oven, for approx. 15 minutes until golden.  If serving cold, cover and place in the fridge for 12 hours before carving. Carving should be against the grain.

For Fragrant Thai Soup:

Add the tin of coconut milk, fish sauce and chilli to the stock, bring back to the boil and return to a simmer for 30 minutes.  Remove the lime leaves and add salt and pepper to taste, then blitz to make a smooth soup.