Ham with mustard swede mash
This traditional dish has been reinvented with subtle seasoning and fresh herbs for a delicious, hearty supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
75
MINUTES
Ingredients
ham joint 1.75kg, boned
½ medium onionÂ
4 garlic clovesÂ
2 bay leavesÂ
6-8 peppercornsÂ
1 swede (800g) peeled and cut into chunksÂ
sea saltÂ
black pepperÂ
60g butterÂ
2 tsp grain butterÂ
small handful of parsleyÂ
Method
Put the ham in a large pot and fill with cold water. Bring to the boil and then cover to a gentle simmer. Don’t add any salt to the water but do add the peppercorns, half an onion studded with cloves and the bay leaves.
Partially cover with a lid and simmer for 20 minutes per 450g. For a 1.75kg piece of boneless ham you should cook for roughly 1 hour and 15 minutes.
Place the swede chunks in a large saucepan and fill with cold water to almost cover the chunks.
Bring to the boil and then reduce to simmer for 15-20 minutes. Take the lid off and boil hard for around 5 minutes until the liquid has reduced considerably.
Mash with the liquid and butter until nice and smooth. Season with salt and pepper and stir in the mustard. Serve with thick slices of the ham.
