My mother always cooks a wonderful ham at Christmas, serving it with a fresh mango chutney, sharpened with lime juice and finished with coriander. She also accompanies it with a salad, consisting of roasted beetroot, creamy mellow feta and walnuts, which we all love. It’s funny how food ritual makes for the best memories. Here I’m serving the ham with more traditional accompaniments. A pot of good mustard is a welcome addition, but spiced fruits add another dimension altogether.
A large ham will provide plenty for everyone and leave you with a sizeable joint to carve and serve at room temperature with salads, or with eggs for breakfast, or in sandwiches in the days after Christmas.