Glazed Ham Leek Gratin and Piccalilli

Glazed Ham 

1. First roast ham for 2 hours in a 160° fan oven and leave to cool. 
2. Preheat the oven to 200°C/180°C fan. 
3. Carefully remove any skin from the roasted ham, leaving a thin layer of fat. 
4. Score the fat in a crisscross pattern. 
5. Mix the honey and mustard into a paste and spread it over the ham, keeping some to add half way through the baking process. Finally, stud the ham with cloves. 
6. Place the ham on a cast iron griddle pan and bake for 25–30 minutes until golden and sticky, basting halfway through with the left honey & mustard glaze. 
7. Rest before carving. 
    

Piccalilli 

1. Toss the cauliflower, cucumber, and onion with the salt. Leave on the side, then rinse and drain well to remove the moisture. 
2. In a pan, dissolve the vinegar and sugar by heating it up. 
3. Mix in mustard powder and turmeric. Now add the cornflower as well. Keep whisking and simmer until slightly thickened, about 2–3 minutes. 
4. Stir the drained vegetables through the hot sauce. 
5. Leave it for a little bit and serve it straight away or store in the fridge until needed 

Leek & Cheddar Gratin 

1. Preheat the oven to 200°C/180°C fan. Grease a baking dish with butter. 
2. Bring a large pan of salted water to the boil. Blanch the leeks for 2 minutes, drain, and arrange in the dish. 
3. To make a simple Béchamel sauce, in a saucepan, melt the butter and let it come to a little bubble, then stir in the flour. Cook for 2 minutes to form a roux. 
4. Gradually whisk in the milk until smooth. Keep whisking and add the cayenne pepper and mustard. 
5. Take it off the heat and stir in the cheddar.  
6. Pour the cheese sauce over the leeks and bake for 20–25 minutes until golden and bubbling.