Cider and mustard glazed ham with dauphinois potatoes

Method

1. Put the gammon in a large deep pan, then pour in the cider and apple juice. Top up with water to cover, then add the bay leaves and peppercorns. Bring to the boil, then turn down and simmer for 1 hour 40 minutes, topping up with boiling water as needed to keep the gammon covered. You can do this in advance to save time (see Make Ahead and food team’s tip).
2. Heat the oven to 200°C/180°C fan/gas 6. While the gammon is simmering, prepare the potatoes. Put the milk, cream, nutmeg and garlic in a large pan with the sliced potatoes, then bring to the boil. Add salt to taste and cook for 5 minutes, then take off the heat.
3. Pour the potato mixture into the prepared baking dish and level the slices as much as possible using the back of a spoon. A good shake of the dish also works well. Scatter over the grated cheese, cover with foil, then bake for 40 minutes. Turn the oven to a hot grill setting, remove the foil and grill for 5 minutes to brown the top. The dauphinois can be set aside and warmed up when you’re ready to go (see Make Ahead). Turn the oven back to 200°C/180°C fan/gas 6 for the gammon.
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4. Remove the gammon from the cooking liquid (reserve for the gravy and see Kenny’s tip for leftover liquid). Put the gammon on a board and, using a sharp knife, remove the skin, leaving a good layer of fat covering the ham. Score the fat with a striped or diamond pattern, then stud with cloves (if using).
5. In a bowl, combine the mustard, sugar, honey and orange juice, then brush all over the ham. Bake for 25-30 minutes.
6. Meanwhile, make the gravy. Pour 600ml reserved ham cooking liquid, the white wine and stock into a pan over a medium-high heat, then simmer until reduced by half.
7. Just before you’re ready to eat, sauté the greens in a pan with a touch of water and the butter until just cooked. Carve the ham at the table and serve with the warmed dauphinois, greens and gravy.