You can’t go wrong with a sweet and sticky honey and mustard glazed gammon, especially with a splash of cider too for an extra level of flavour. The sweetness of the glaze beautifully balances with the saltiness of the meat to create a burst of delicious tastes. This recipe is ideal for a hearty family meal and the best part? You can use any leftover gammon to make tasty sandwiches. 

• 4kg of unsmoked gammon joint 
• 2 litres of dry cider 
• 2-3 fresh bay leaves 
• 10 black peppercorns 
• 20-30 cloves (optional) 

For the dauphinois potatoes 

• 600ml of whole milk 
• 200ml of double cream 
• ½ tsp of freshly grated nutmeg 
• 1 crushed garlic clove 
• 8 floury potatoes (e.g., maris piper or king Edward) peeled and sliced 2-3mm thick 
• 200g of grated cheddar or gruyere cheese 

For the mustard glaze 

• 1 tbsp of English mustard 
• 2 tbsp of soft brown sugar 
• 1 tbsp of runny honey 
• Squeeze fresh orange juice