Honey & Stout Glazed Smoked Gammon With Buttered Hispi Cabbage

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your gammon joint[s] out of the fridge, open the packet and let it adjust to room temperature and pat dry with kitchen paper

Cut 2 pieces of tin foil approx. the size of A4 paper and lay them, overlapping, on a large baking tray (or two!)

Tip: Cooking for 3 or more? Make separate parcels!

Add your gammon joint[s] to the middle of the 2 pieces of foil (doubling it up prevents any leakages!) and scrunch the edges of the foil around the gammon joint[s] to form a tightly sealed parcel

Put the tray[s] in the oven for an initial 35 min

While the gammon is cooking, boil a kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot (with a lid) with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, slice your hispi cabbage finely

Combine your honey and stout paste in a heat-proof bowl with a drizzle of vegetable oil – this is your stout glaze

Reboil half a kettle and heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the sliced cabbage and cook for 2-3 min or until slightly charred

Once slightly charred, reduce the heat to medium-high and add a small knob of butter with a very generous splash of boiled water, then cook for 12-15 min further or until very tender – this is your buttered hispi cabbage

Once the gammon is cooked through, remove the tray[s] from the oven and open the foil parcel (carefully, it will be hot!)

Remove the net using scissors and discard, then pour the stout glaze over the roast gammon (reserve the bowl!)

Return the tray[s] to the oven for 10 min until golden and slightly charred and the gammon is cooked through – this is your honey & stout glazed gammon

Return the cooked potatoes to a low heat with a small knob of butter and a splash of milk

Season with a pinch of pepper and mash until smooth

Set aside, with the lid on to keep warm

Once the gammon is ready, remove the tray[s] from oven and transfer the gammon to a clean chopping board to rest for 2-3 min

While the gammon is resting, combine your gravy base with 100ml [150ml] [200ml] boiled water in the reserved bowl, whisk thoroughly, then put the gravy mix in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy