Ham & crackling
Cook the ham up to three days ahead and keep it, covered, in the fridge. Store the crackling at room temperature in an airtight container to keep it crisp.
■ Serves 4-6 ■ Prep 10 mins plus cooling ■ Cook 1 hr 30 mins
1kg skin-on uncooked smoked gammon
1 onion, cut in half
3 bay leaves
1 tbsp white wine vinegar
3 tbsp English mustard powder
100g dark brown