Gerald’s legendary roast ham recipe

Ingredients

• 2¼lb–3 lb 5 oz (1-1.5 kg) boneless gammon joint
• 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes
• 1¾ oz/¼ cup (50 g) demerara sugar

• 2 tbsp Japanese karashi mustard paste or 2 tbsp Japanese karashi mustard powder dissolved in 2 tbsp water, and ripened for 30 minutes
• 4 tbsp rice vinegar or white wine vinegar
• 2 tbsp golden granulated sugar
• 1 egg yolk
• 5 fl oz/2/3 cup (150 ml) sunflower oil
• fine sea salt, to taste

1. Preheat the oven to 180°C/350°F/gas mark 4. Place a small upturned enamel plate in the bottom of a large, oven-proof pan to avoid the gammon joint from burning or drying out from the direct heat. Put the gammon on the plate and cover with fresh cold water, covering the pan with a lid. Bring to the boil then transfer the pan to the preheated oven and cook the gammon for 1-1½ hours (20 minutes for every 450 g/1 lb plus 20 minutes) or until the internal temperature reaches 75°C (167°F).
2. Remove the joint from the pan and test for doneness, if not using a food thermometer, insert a skewer through to its centre, it should go through easily and the juices run clear. Allow the meat to cool down and remove any strings. Peel off the skin from the ham and score the fatty surface. (The ham can be cooked up to 3 days in advance. If not cooking immediately, wrap the ham tightly in plenty of clingfilm/plastic wrap and refrigerate until needed.)
3. Increase the oven temperature to 220°C/425°F/gas mark 7. Transfer the gammon to a roasting tin (pan), then using your hands or a rubber spatula, coat the gammon with the karashi mustard paste and then gently rub the demerara sugar over the entire ham to create a mustard and sugar crust. Place the gammon in the preheated oven and brown the gammon joint for 10-15 minutes.
4. Meanwhile, prepare the Japanese mustard sauce. Place the karashi mustard paste, rice vinegar, sugar and egg yolk in a food processor and whizz until thoroughly combined and the sugar dissolved. Slowly start incorporating the sunflower oil as it blends. The desired consistency should be of double (heavy) cream, but if the sauce is too thick, add a little water. Season with salt and check for seasoning. The sauce should be both savoury and sweet, with a lovely tartness from the rice vinegar and a gentle kick of heat from the mustard.
5. Serve the ham hot (or at room temperature), cut up in slices with the Japanese mustard sauce.