Roast gammon joint with pan rösti and parsley sauce

Method

1. Rub the gammon with the honey and mustard, then season with black pepper. Wrap tightly in foil, then put in a roasting tin and bake for 1½ hours. Remove the foil, then bake for 10-15 minutes more until browned and cooked through.
2. Put the grated potatoes in a large bowl with salt and pepper and toss well. Leave the potatoes for at least 5 minutes, then put in a clean tea towel and squeeze out as much liquid as you can. Return the potatoes to the bowl, then mix in the onion/leek.
3. Heat the frying pan with the oil and butter and, once it’s hot, add the potato and leek mix in an even layer. Fry for 6 minutes over a medium-high heat, then cover the pan with a baking sheet. Carefully flip the pan over so the rösti is on the sheet, then slide it back in the pan to cook the other side. Cook for 5-6 minutes more or until tender and golden brown.
4. Meanwhile, mix the extra-virgin oil, parsley and lemon zest in a small bowl. Slice the gammon, then serve with the rösti, drizzled with parsley oil (add fried eggs on the side if you like – see Tip).