1.3kg large smoked gammon joint
1kg bag sweet potatoes, peeled and cut into equal sized chunks
1 onion, cut into quarters
300g frozen peas
2 - 3 tbsp mustard
60g any sugar you have (or you can use honey, or maple syrup)
salt & pepper
a little butter (optional)
any other pantry aromatics to wish to add e.g. cloves, bay leaves
1 tbsp oil
Remove the gammon from the outer packaging but keep the plastic collar on, and place into the pot.
Add the chopped onion, a few whole peppercorns and any aromatics you wish to add to the pot, and cover completely with cold water.
Bring up to the boil and then reduce back down to a simmer for 45 minutes.
Whilst the gammon is cooking, place the sweet potatoes into a large pot and bring up to the boil. Reduce down to a simmer and cook until tender, making sure not to overcook as they quickly become watery. Drain and leave in a colander to steam.
Drain the gammon and leave to stand for 10 minutes before transferring to a roasting tin.
Remove the plastic collar and score the top fat layer in a criss-cross diamond pattern.
In a small bowl mix together the mustard and sugar with a little oil.
Cover the boiled ham with the mustard mixture before placing in a preheated oven at 190c / 170c fan for 35 minutes, basting every 10 minutes. You can cover the top loosely with foil if the sugar starts to burn.
Remove from the oven and leave to rest for 15 minutes.
During this time mash the cooked sweet potatoes, seasoning with salt & pepper, and adding a little butter if you like.
Lastly, cook the peas, drain and set aside.
Carve the ham and serve half of it with the sweet potato mash and peas.
Leave a few gammon slices for lunch and s carbonara the next day.