The 10-Hour Diet: Mustard glazed gammon with carrot, sweet potato and crispy leek chip mix

gammon
Ellis Parrinder

Mustard glazed gammon

SERVES 4 (IF SERVED WITH LOTS OF VEGETABLES)

INGREDIENTS:
750g piece of smoked gammon
100g French mustard
1 tbsp demerara sugar
250ml apple juice

  1. Cut the hard rind off the top of the gammon, leaving the white fleshier fat exposed underneath. With a sharp knife, score the fat to make a crisscross pattern (this will create little lines to suck up the mustard and sugar and make a nice crust in the oven).
  2. Smear mustard and sugar all over, especially pressing into the fatty side. Get a large piece of tinfoil and place it in a roasting tray so that it cradles the whole tray. Put the gammon in the tray, pour in the apple juice and scrunch up the tinfoil at the top so the gammon is totally enveloped, sitting in a puddle of apple juice, which will infuse the meat as it cooks. Put in the oven on 160C/140C fan/gas 2 1⁄2 for 1 hour.
  3. Once an hour has passed, undo the tinfoil, fold back to the edges and turn up the oven to 220C/200C fan/gas 7, making sure the fatty side is facing up. Cook for 15 minutes to crisp up the fat.
  4. Take out of the oven and let the meat stand for a few minutes to rest, which makes it more tender.
  5. Cut into slices and pour a bit of the salty, mustardy apple juice over each portion.

NOTE It is important to check that the meat is fully cooked all the way through – eating undercooked pork is not safe.

Carrot, sweet potato and crispy leek chip mix

INGREDIENTS:
1 large leek
2 carrots
1 large sweet potato
4 tbsp extra virgin olive oil
A sprinkling of sea salt and lots of ground black pepper

  1. Preheat the oven to 200C/180C fan/gas 6. Wash the leek and cut off the hard end. Cut into three then slice each piece lengthways.
  2. Wash the carrots, cut off the hard ends and cut into the shape of chips.
  3. Peel the sweet potato and cut into the shape of chips.
  4. Place all the veg on a baking tray, drizzle in olive oil, then sprinkle with sea salt and ground black pepper.
  5. Bake in the oven for 30-40 minutes until the orange veg is cooked through and the leeks are a little crispy.

The 10 Hour Diet

 

Adapted by Claire Coleman from The 10-Hour Diet by Jeannette Hyde, published by Gallery UK, price £8.99. To order a copy for £7.64 until 2 February, go to mailshop.co.uk/books*.

 

WARNING The 10-Hour Diet is not recommended for anyone with a history of eating disorders, or if you are already a type 1 or type 2 insulin-dependent diabetic unless closely monitored by a medically qualified doctor. If using this diet in the early signs of out-of-range blood sugar levels, talk to your doctor before trying it. And if you are taking prescription drugs, check in regularly with your doctor or consultant while following this diet. Never change your medication without consulting the doctor who has prescribed it.

Food styling: Lou Kenney. Prop styling: Charlie Phillips