Ham and Cauliflower Cheese with Robust Wholegrain Mustard 

A mustard sticky-glazed ham with rich cauliflower cheese for an indulgent Easter centrepiece, perfect for a family gathering – and hopefully there will be some left over for a supper of ham and chutney sandwiches. Serve with greens and crunchy roast potatoes to mop up the sauce. 

Serves: 6 – 8 

Ingredients: 

2kg gammon joint 

2 tbsp Tracklements Robust Wholegrain Mustard 

2 tbsp brown sugar 

2 large cauliflowers, leaves cut off, broken into pieces 

50g butter 

80g plain flour 

600ml milk 

Pepper to taste 

250g grated Cheddar cheese 

Method: 

• Pre heat the oven to 160°C/325°F/gas 
• mark 3 
• Place the gammon, skin side up, into a large pan and cover 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 220°C/425°F/gas mark 7 
• While the ham is cooking mix the mustard and brown sugar into a paste 
• Cook the cauliflower in boiling water for 3-4 mins until just cooked then drain and allow to steam dry in the colander before spreading over a roasting tray 
• Next, make the cheese sauce: melt the butter in a saucepan, stir in the flour to form a roux. 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 the sauce over the cauliflower in the roasting tray and sprinkle with some extra cheese if desired 
• Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern 
• Brush 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 

Tracklements Zingy Rosemary Jelly RRP £3.40 for 220g, Tracklements Apricot & Ginger Chutney RRP £4.15 for 320g, Tracklements Smooth Dijon Mustard RRP £2.30 for 140g, Tracklements Robust Wholegrain Mustard RRP £2.25 for 140g and Tracklements Green Tomato Chutney RRP £4.05 for 315g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.