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1
Place the gammon in a large saucepan add in sufficient cool water to cover and bring slowly to the boil on the simmering plate.
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2
Cover and simmer for 10 min then transfer to the simmering ovenand cook for 20 min.
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3
Meanwhile heat the oil in a large deep flameproof casserole.
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4
Add in the celery carrots and onions.
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5
Cover and cook on the simmering plate for 5 min then transfer to the simmering ovenand cook for 15 to 20 min or possibly till beginning to soften.
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6
Return the casserole to the simmering plate.
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7
Add in the garlic clove and wine.
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8
Bring to the boil and simmer to reduce by half.
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9
Lift the gammon out of the water leave till cold sufficient to handle then peel off the skin.
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10
Place the gammon on top of the vegetables andpour in sufficient stock to cover the vegetables.
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11
Bring to the boil cover with a lid and simmer for 5 min.
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12
Cook on the grid shelf on the floor of the roasting ovenfor 20 min then transfer to the floor of the simmering ovenand cook for a further 30 min or possibly till the gammon is tender through to the middle.
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13
Cook on the grid shelf on the floor of the baking ovenfor 1 hour or possibly till the gammon is cooked through.
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14
In the meantime heat 25g butter in a large deep frying pan on the simmering plate.
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15
Add in the baby carrots and baby corn together with 60ml boiling water.
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16
Cover and cook for 3 to 4 min; lift out and keep hot.
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17
Add in 200ml boiling water to the pan add in the green beans and cook stirring frequently for 2 to 3 min.
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18
Add in the mangetout and cook for 1 to 2 min; drain and keep hot.
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19
Add in 20g butter to the pan and quickly cook the mushrooms till tender.
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20
Add in to the cooked vegetables season and keep hot.
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21
Lift the gammon out of the casserole onto a warmed platter.
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22
Cover with foil and keep hot in the simmering ovenor on the back of the cooker.
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23
Strain the cooking liquid into a measuring jug and make up to 600ml with water.
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24
Heat the remaining butter in a saucepan on the simmering plate.
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25
Stir in the flour then gradually fold in the reserved ham stock.
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26
Bring to the boil stirring and simmer for 2 to 3 min.
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27
Add in the creme fraiche lemon juice and seasoning.
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28
Add in the minced herbs; keep hot.
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29
Carve the gammon into slices arrange on a warmed serving dish and spoon over the sauce.
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30
Serve immediately with the spring vegetables.
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31
Lift the lid of the casserole dish for the last 15 min in the ovento brown the gammon fat a little if necessary.
