Instructions: Place the gammon in a large saucepan add sufficient cold water to cover and bring slowly to the boil on the simmering plate.

Cover and simmer for 10 minutes then transfer to the simmering ovenand cook for 20 minutes.

Meanwhile heat the oil in a large deep flameproof casserole.

Add the celery carrots and onions.

Cover and cook on the simmering plate for 5 minutes then transfer to the simmering ovenand cook for 15 to 20 minutes or until beginning to soften.

Return the casserole to the simmering plate.

Add the garlic clove and wine.

Bring to the boil and simmer to reduce by half.

Lift the gammon out of the water leave until cool enough to handle then peel off the skin.

Place the gammon on top of the vegetables andpour in sufficient stock to cover the vegetables.

Bring to the boil cover with a lid and simmer for 5 minutes.

Cook on the grid shelf on the floor of the roasting ovenfor 20 minutes then transfer to the floor of the simmering ovenand cook for a further 30 minutes or until the gammon is tender through to the middle.

Cook on the grid shelf on the floor of the baking ovenfor 1 hour or until the gammon is cooked through.

In the meantime melt 25g butter in a large deep frying pan on the simmering plate.

Add the baby carrots and baby corn together with 60ml boiling water.

Cover and cook for 3 to 4 minutes; lift out and keep warm.

Add 200ml boiling water to the pan add the green beans and cook stirring frequently for 2 to 3 minutes.

Add the mangetout and cook for 1 to 2 minutes; drain and keep warm.

Add 20g butter to the pan and quickly cook the mushrooms until tender.

Add to the cooked vegetables season and keep warm.

Lift the gammon out of the casserole onto a warmed platter.

Cover with foil and keep warm in the simmering ovenor on the back of the cooker.

Strain the cooking liquid into a measuring jug and make up to 600ml with water.

Melt the remaining butter in a saucepan on the simmering plate.

Stir in the flour then gradually mix in the reserved ham stock.

Bring to the boil stirring and simmer for 2 to 3 minutes.

Add the creme fraiche lemon juice and seasoning.

Add the chopped herbs; keep warm.

Carve the gammon into slices arrange on a warmed serving dish and spoon over the sauce.

Serve immediately with the spring vegetables.

Lift the lid of the casserole dish for the last 15 minutes in the ovento brown the gammon fat a little if necessary.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.