Honey Mustard Glazed Ham With All The Trimmings

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Great British Chefs
Uploaded by: Great British Chefs

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Ingredients

2.5kg of shin of raw gammon, femur bone removed and hock bone left in

25 cloves

2 tbsp of olive oil

100 g of honey

25 ml of sherry vinegar

100 g of Maille wholegrain Mustard

6 peppercorns

2 onions, peeled and halved

2 bay leaves, torn

1 carrot

1 celery stick

1 bulb of garlic, cut in half

600 ml of milk

2 bay leaves, torn several times

1 small onion

4 cloves

1 garlic clove, bashed with the back of a knife to squash but keep intact

700 g of celeriac, peeled and cut into 1cm cubes

25 g of butter

salt

white pepper

1.2kg of purple sprouting broccoli, woody bottoms trimmed

100 g of hazelnuts

75 ml of hazelnut oil

25 ml of olive oil

St Lorenzo Sea Salt

1 kg of Maris Piper potatoes

50 g of duck fat

6 sage leaves

6 sprigs of marjoram

salt

4 banana shallots

1 garlic clove

400 g of flat-leaf parsley

1 g of xanthan gum

25 g of butter

black pepper

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