A hearty Easter centerpiece perfect for a family gathering around a country kitchen table – chats and laughter
Pre-heat the oven to 160oC/ 325oF/ gas mark 3.
Place the gammon into a pan large enough that you can completely cover it with cold water and heat until it just starts to simmer then remove from the heat and throw away the water.
Put a length of foil over a roasting tin and another piece widthways to form a cross. Place the ham skin side up in the middle and wrap the foil up to create a tent around the ham which is tightly sealed but with room for air to circulate. Bake for 1 hour and then remove from the oven and the foil and turn the oven up to 220oC /425oF /gas mark 7.
While the ham is cooking mix together the mustard and brown sugar into a paste.
Cook the cauliflower in boiling water for 3-4 mins until just cooked then drain and spread over a roasting tray.
Next, make the cheese sauce: melt the butter in a saucepan, stir in the sauce to form a roux and cook to a biscuity paste. Slowly pour in the milk, whisking constantly to form a smooth sauce, season with a grind of pepper and taste. Simmer for 5 mins stirring constantly and add the cheese. Loosen with a little extra milk, if needed.
Pour over the cauliflower in the roasting tray and sprinkle with some extra cheese if wanted.
Remove any string from the ham. Being careful to protect your hands, remove its skin by sliding a sharp knife under the skin and peeling it away, leaving as much of the fat as you can. Make a diamond pattern by scoring the fat crossways and then lengthways. Using a pallet knife or your hands, spread the mustard mixture all over the ham, pressing it into the score marks in the fat.
Place the ham, fat side up in the middle of the cauliflower cheese and return to the hot oven for a further 30 mins until the ham is golden and the cheese is bubbling. Rest for 5 mins before serving.
2kg rolled, tied gammon joint
2 tbsp brown sugar
2 large cauliflowers cut into chunks
80g plain flour
250g grated Cheddar cheese