1 x 3kg ham joint
2 carrots, roughly chopped
2 celery, roughly chopped
1 small leek, roughly chopped
2 bay leaves
16 black peppercorns
1 bouquet garni
2 lemons, halved
For the crust:
50g butter, melted
1 tbsp olive oil
1 tbsp wholegrain mustard
3 tbsp fresh tarragon leaves, chopped
3 tbsp fresh rosemary leaves, chopped
3 tsp fresh thyme leaves
- Place the ham in a large pot and cover with cold water. Add the carrots, celery, leeks, bay leaves, peppercorns and bouquet garni. Squeeze in the juice from the halved lemons and add them to the pot.
- Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until cooked throughout.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
- Place the ham in a roasting tinn and use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat.
- In a bowl, mix together the ingredients for the herb crust. Use your hands to spread the mixture over the ham.
- Bake the ham for 40 minutes until golden brown.
- Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes. Remove from the oven, tent loosely with foil and allow to rest for at least 20 minutes before serving.
Per serving: 468kcals, 24.6g fat (6.8g saturated), 10g carbs (0.8g sugars), 49.1g protein, 1g fibre, 3.028g sodium