Treacle-glazed ham with potato and egg salad

Method

1. Put the gammon in a pan and cover with cold water. Bring to the boil, then reduce the heat to a very gentle simmer (see Steve’s tips). Add the vegetables, peppercorns and bay leaf, then cook for 1 hour 20 minutes. Allow to cool slightly in the water.
2. Heat the oven to 170°C fan/gas 5. To make a glaze, add the honey, treacle, sugar and vinegar to a small pan and cook over a medium-high heat until you have glossy syrup with a coating consistency. Remove the ham from the water and cut off the skin (leaving the fat underneath) with a sharp knife. Score the fat in a crisscross pattern, then brush the mustard all over. Bake in the oven for 10 minutes, then spoon or brush half the glaze all over the ham and return to the oven for 10 minutes more. Add a second liberal coating of glaze and bake for a final 10 minutes. If you plan to serve the ham warm, allow to rest for at least 20 minutes before carving. Otherwise let it cool completely, then carve as needed.
3. For the salad, put the potatoes in a pan and cover with water. Add a little salt, bring to a simmer, then cook for about 15 minutes or until tender. Drain and set aside to cool.
4. Bring another pan of water to the boil. Submerge the eggs, cook for 8 minutes, then drain and cool in cold water before peeling (see Steve’s tips). Cut the potatoes and eggs into bite-size pieces, then gently mix with the remaining salad ingredients.
5. Season with salt and pepper to taste. Store in a jar or sealed container and transport in a cool bag along with as much ham as needed for your picnic.