Baked gammon with pomegranate served with a chicory, little gem and pomegranate salad

Serves 4 people
Preparation time 12 hours (soaking the ham)
Cooking time 4-5 hours

2kg smoked, boned and rolled gammon ham, soaked overnight in loads of cold water (change the water a few times
600ml POM Wonderful
1 medium onion, peeled and quartered
1 carrot, peeled and halved
1 leeks (white part only), halved lengthways and widthways
1 cinnamon stick
2 star anise
10 black peppercorns
2 bay leaves

For the glaze
4 tablespoons POM Wonderful
2 tablespoons redcurrant jelly
2 tablespoons butter
1 teaspoon mixed spice
1 teaspoon smoked paprika
40-50 whole cloves

1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon sherry vinegar
A squeeze lemon juice
Sea salt and black pepper
4 tablespoon really good extra virgin olive oil
2 little gem lettuces
1 red endive
1 white endives
1 bunch watercress
3 spring onions, cut into matchsticks

Method
Get the biggest pot you can find in which the ham fits easily. Cover the ham with the POM Wonderful and top up with water so that the ham is covered. Add the onions, carrots, leeks, spices and bay leaves to the pan. Slowly bring the pan to the boil and, as it starts to boil, you will see a scum forming on the surface. Using a large spoon, carefully remove the scum as it appears and repeat until the surface appears clear.

Once the ham is bubbling, turn down the heat to a fast simmer and allow it to bubble away for 1 1/2 hours, topping up the water level regularly, to ensure the ham is fully covered at all times with cold water and removing scum from the surface every time you do so.

Once the ham is cooked (you can tell by popping a fork in and twisting to show the meat is softened and will break down), remove it from the pan very carefully so as not to tear any of the meat. You may find this easier if you let the ham cool a little in the cooking liquor, then allow it to drain and cool in a colander for 10 minutes.

Place the ham in a large roasting tin. Very carefully, slice the skin to reveal a thick layer of white fat, then score the fat crossways in both directions so there are loads of little diamond shapes all over it.

Preheat the oven to 220C. In a pan, melt together all the glaze ingredients, except for the cloves. Rub the glaze all over the ham and in the corner of each diamond, stud the ham with a clove. This will really make the ham look beautiful, but also releases the most amazing aromas as it cooks. Place the ham in the oven and roast for 20-25 minutes until sticky and caramelised. Leave it to rest for 15 minutes if you want to eat it warm, or let it cool completely. Personally I think ham is best served with mashed or boiled new potatoes and this salad…

Whisk together the mustard, honey, vinegar, lemon juice and seasoning, then very slowly whisk in the olive oil until combined. It will be a glittering gold colour.

Separate the salad leaves, wash them in ice cold water and dry them in a salad whizzer or on kitchen paper. Pop in a salad bowl and mix in the spring onions. Dress minutes before serving with the ham.