Smoked Gammon in Baked Bran, Crushed Potatoes & Egg

INGREDIENTS

GAMMON
1 smoked gammon joint, 1-1.5kg in weight

1000g of bran

GRAIN MUSTARD DRESSING
2 tsp grain mustard

1 egg yolk

2 tbsp of sherry vinegar

6 tbsp of vegetable oil

salt

pepper

sugar

CRUSHED JERSEY ROYALS
800g of Jersey Royal potatoes

butter

salt

black pepper

POACHED EGGS
6 eggs

1 dash of white wine vinegar

salt

black pepper

METHOD

1. Soak the gammon in water for 24 hours to remove any excess salt. The next day, drain, rinse, then dry the gammon

2. Make a paste by mixing the bran with hot water from a kettle, a little at a time to create a heavy pastry consistency. Pack the paste around the meat to form a 2.5cm thick crust. Keep a small piece of paste to one side wrapped in cling film

3. Preheat the oven to 160°C/gas mark 3

4. Place in the oven, then reduce the heat to 110°C/gas mark 1/4 and cook very slowly for approximately 3 1/2 - 4 1/2 hours

5. To test if the pork is cooked, remove from the oven and place a probe/thermometer into the centre of the meat. Once it reaches 75°C it is ready. If not, remove the probe, cover the hole with a little of the reserved paste and return to the oven

6. Meanwhile, prepare the other dish elements. For the dressing, place the egg yolk, vinegar and grain mustard in a bowl and whisk to combine. Gradually pour in the vegetable oil while whisking - if it becomes too thick, add a little drop of water

7. Taste and then season with salt (if necessary), pepper and sugar to taste. Set aside

8. Cook the Jersey Royals in salted simmering water until tender. Once cooked, drain, place in a bowl and crush gently with a fork. Add some butter, let it gently melt and stir to combine. Season with salt and pepper

9. Bring a pan of water up to the boil and add a drop of vinegar. Crack the eggs into individual cups and drop into the water one at a time. Turn the heat down and leave them to gently poach for 2-3 minutes

10. Once the whites have set but the yolks are still runny, remove the eggs from the water and drain on absorbent paper. Season with salt and pepper

11. Once the gammon is cooked, remove the bran crust and then the skin, which should easily peel away from the fat

12. Divide the crushed potatoes between large bowls, top with warm, thinly sliced smoked ham and finish with the poached eggs and a drizzle of the mustard dressing. Serve with a salad of baby leaves dressed with the mustard dressing, some French beans or wilted baby spinach