Slow-glazed gammon with cauliflower mash & cumin-roasted roots

Mustard-glazed gammon joint roasted low and slow, with silky cauliflower mash and cumin-spiced carrots and parsnips. High protein, low GI, proper Sunday roast feel without the carb spike. Notes The initial boil-and-discard step is important, gammon varies a lot in saltiness and skipping it risks an inedible result. Taste the par-cooking water after 20 minutes; if it tastes very salty, consider a second water change. The cauliflower mash must be completely dry before blending or it turns watery, the steam-dry rest in the colander matters.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Par-boil the gammon: Place 600 grams gammon joint (unsmoked) in a large saucepan, cover with cold water and bring to the boil. Discard the water — this draws out excess salt. Refill with fresh cold water, bring back to a simmer and cook gently for 45 minutes

Step 2

Preheat and make the glaze: Preheat oven to 200°C fan. Mix 2 tablespoons wholegrain mustard, 1 teaspoons runny honey, 0.5 teaspoons smoked paprika and 0.5 teaspoons black pepper together in a small bowl to make the glaze. Set aside.

Step 3

Prep the root veg: Toss 3 carrots, peeled and cut into chunky batons and 2 parsnips, peeled, cored and quartered lengthways with 2 tablespoons olive oil, 1 teaspoons ground cumin, 0.5 teaspoons ground coriander and 0.5 teaspoons salt on a large roasting tray. Spread in a single layer — don't crowd them or they steam rather than roast.

Step 4

Glaze and roast: Lift the par-boiled gammon from the water and pat dry. Score the fat in a crosshatch pattern with a sharp knife. Place on a small roasting rack over a tray and brush generously with the glaze. Put the gammon tray on the top shelf and the root veg tray on the middle shelf. Roast for 40 minutes, brushing the gammon with remaining glaze halfway through.

Step 5

Cook the cauliflower: While the gammon roasts, steam or boil 1 cauliflower, broken into florets for 15 minutes until completely tender, it must be soft all the way through or the mash will be grainy. Drain thoroughly and leave to steam-dry in the colander for 3 minutes.

Step 6

Blitz the mash: Melt 20 grams butter in the empty pan over low heat. Add 1 garlic clove, minced and cook for 1 minute until fragrant. Add the drained cauliflower and 3 tablespoons whole milk. Use a stick blender or food processor to blitz until completely smooth. Season well with 0.5 teaspoons salt and white pepper to taste. Keep warm over the lowest heat, stirring occasionally.

Step 7

Wilt the greens: With 3 minutes to go, wilt 100 grams wilted greens (spinach or chard) in a pan with a splash of water and a pinch of salt over medium heat. Takes 2 to 3 minutes. Drain and press out excess water.

Step 8

Rest and serve: Remove gammon from the oven and rest on a board for 10 minutes do not skip this. Slice thickly against the grain. Plate with the cauliflower mash, roasted roots and wilted greens. Finish with 2 lemon wedges, to serve.