52 weeks of little helps
- Preheat the oven to gas 3, 170°C, fan 150°C. Sit the gammon in a roasting tin, fill with cold water (about 1 litre or until it comes two-thirds of the way up) and cover with a lid or foil. Bake for 3 hours, turning halfway, until very tender.
- Drain and discard the liquid, return the ham to the tin and increase the oven to gas 7, 220°C, fan 200°C. Spread the honey glaze from the sachet on top of the ham and roast for 10-15 minutes until sticky. Shred with 2 forks and set aside.
- Decrease the oven to gas 6, 200°C, fan 180°C. Melt 10g of butter in a lidded frying pan, add 2 large trimmed and sliced leeks, cover and cook for 15 minutes until soft. Add 1 tablespoon of mustard, 300g cheese sauce tub and 200ml of chicken stock. Cook, stirring, until the sauce is smooth.
- Add the pulled ham, 300g of chopped potatoes and 1 tablespoon of tarragon. Tip into a large baking dish; brush the edges with a little water.
- Unroll pastry and cover the pie; trim the overhanging pastry. Pierce the centre of the pastry with the tip of a knife and brush with 1 beaten egg. Re–roll the trimmings and cut out festive shapes to decorate the pie, if you like; brush with egg. Bake for 25-30 minutes until the pastry is crisp and golden.
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