For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight - this will help to reduce the salt content. The next day, remove the gammon and discard the soaking water

Place the gammon in a large pan, cover with fresh water and bring to the boil. Once the water is boiling, drain the liquid and refill the pan with cold water

Add the onions, whole peeled carrot, celery stick, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours

During this time, top up with boiling water if needed. Skim away any scum that rises to the surface during the cooking process

Probe the meat at regular intervals - at the end of cooking it should reach a minimum internal temperature of 63°C, but should not exceed 70°C or it will dry out. Leave to cool for an hour in the liquid

Reserve 2 pints of the cooking liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray and remove the skin, ensuring you keep a thin layer of fat, and score a criss-cross pattern into the fat. Stud a clove into each cross. Set the oven to 180°C/gas mark 4

To prepare the glaze, combine the oil, honey, mustard and sherry vinegar in a mixing bowl. With a spoon, smear some of the glaze over the ham and bake in the oven for 10 minutes

After 10 minutes, baste with more of the remaining glaze and juices that have dripped off the ham. Repeat the process again every 10 minutes for the next 30 minutes to build up a thick, sticky glaze

Wash, peel and remove any black spots from the potatoes. Cut into even sizes, ensuring there are plenty of straight edges and right angles - this is easier to achieve with large potatoes

Place the potatoes in a large pan and cover with cold water. Season heavily with salt - the water should taste like the sea. Bring the potatoes to a slow boil, cook until they are nearly cooked, then drain from the water

Once drained, place the potatoes back in the pan, put the lid on and then shake firmly so that they start to break up on the outside, but not all the way through

Place a heavy-based roasting tray over 2 hob rings, add the duck fat and allow to melt. Add the potatoes to the tray and turn over with a fish slice - you are looking to achieve a golden, crisp colour on the potatoes. The colour does not need to be even all over

Meanwhile, check the ham to see if it is golden all over. Once golden, rest for 10 minutes in a warm place

Increase the oven to 220°C/gas mark 7

Once the potatoes have a good amount of colour, and before they start to burn, place them in the oven and roast until golden all over. Once ready to serve, sprinkle with chopped sage and marjoram

For the bread sauce, peel a small onion and stud with the cloves. Place the garlic, onion and bay leaves into a medium sized pan with the milk and bring slowly to the boil to infuse

In a medium sized pan, melt the butter then coat the celeriac in the butter. Strain the infused milk on to the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits

Season with salt and white pepper. Once the celeriac is tender, blitz in a blender and keep warm until ready to serve

For the broccoli, bring a large pan of heavily salted water to the boil. Cook the broccoli for 3-4 minutes until the stems are just tender

Drain the broccoli and immediately place into cold water to halt the cooking process. After 5 minutes, drain well - the stems should still be reasonably firm

Toast the hazelnuts in a hot, dry pan, then remove and roughly chop. Add to the hazelnut oil

Toss the broccoli in olive oil and season with flaky sea salt. Place under a hot grill and turn after 1-2 minutes

Don’t worry if some of the leaves start to burn just a little - the bitter notes taste good. Once hot and slightly charred, dress with the hazelnuts

For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter in a medium sized pan. Add the reserved ham stock and bring to the boil

Chop the flat parsley, including the stalks. Place the ham stock and parsley in a blender, blitz for 3-4 minutes before adding the xanthan gum - this will stop the sauce splitting as it cools. Season with black pepper

Serve the glazed ham with the rest of the accompaniments