A simple midweek dinner: wrap ham in foil and roast in a 170°C oven for a couple of hours. Make a white sauce from butter, flour and whole milk,
enrich with a splash of double cream, then stir in a couple of dollops of wholegrain Dijon mustard, a pinch of salt and a good grind of black pepper.
Serve thick slices of the ham with the mustard sauce, accompanied by new potatoes and sweetcorn.