Roast Gammon with Onion Sauce

Simmer the gammon

Place the gammon joint in a large saucepan and cover with cold water. Add the quartered onions, bay leaves, and peppercorns. Bring to the boil, then reduce the heat and simmer gently for 45 minutes (allow 30 minutes per kg). Skim any foam from the surface during the first few minutes.

Glaze and roast

Preheat your oven to 200°C (180°C fan). Lift the gammon from the pan and place in a roasting tin. Carefully peel away the rind, leaving as much fat as possible. Score the fat in a diamond pattern with a sharp knife. Mix the mustard and brown sugar together and spread evenly over the scored fat. Roast for 25–30 minutes until the glaze is golden and caramelised. Rest the joint for 10 minutes before carving.

Make the onion sauce

While the gammon roasts, melt the butter in a saucepan over a medium-low heat. Add the thinly sliced onions with a pinch of salt and cook gently for 15–20 minutes, stirring occasionally, until very soft and lightly golden. Stir in the flour and cook for 1 minute. Gradually add the milk, a little at a time, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 5 minutes until thickened and smooth. Stir in the double cream, season to taste, and keep warm over a low heat.

Cook the potatoes and greens

Bring a large pan of salted water to the boil. Add the new potatoes and cook for 15–18 minutes until tender. In the last 4 minutes, add the green beans to the same pan or a separate pan of boiling water. Drain both well.

Serve

Carve the rested gammon into thick slices and arrange on warm plates. Spoon the onion sauce generously over the ham. Serve alongside the new potatoes and green beans.