Neven Maguire's Sticky Chilli Ham with Apple Slaw

INGREDIENTS

• 1.5kg Simply Better Hand Cut Unsmoked Irish Ham
• 1 Bottle Irish Pale Ale (such as Galway Hooker)
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 2 Tsp. Mixed Peppercorns
• 1 Carton Simply Better Handmade Chilli Jam
• 1 Simply Better French Honeycrisp Apple
• ½ Lemon, pips removed
• ½ Red or White Cabbage, core removed & thinly sliced (or half in half is ideal)
• 1 Tbsp. Simply Better Irish Made Wholegrain Mustard
• 2 Tbsp Simply Better Single Source Irish Jersey Cream
• 100g Simply Better Authentic Greek Yoghurt (10% Fat)
• 1 Pack Fresh Flat-Leaf Parsley
• Simply Better Achill Island Sea Salt
• Freshly Ground Black Pepper
• Roasted Simply Better Irish Charlotte Baby Potatoes, to serve

METHOD

1. Place the ham in a deep pan that fits it snugly. Pour in the ale and stock, then add the peppercorns. Bring to a gentle simmer and cook for 1 hour.
2. Preheat the oven to 220°C (450°F/Gas Mark 7). Drain the cooked ham, reserving the liquid and leave to cool to room temperature. Using a sharp knife remove the string and skin, leaving a layer of fat behind. Place in a small roasting tin and smear with all but 1 Tbsp of the chilli jam, then add some of the reserved liquid to prevent the glaze from burning into the tin. Roast for 30-40 minutes until the ham is cooked through and the glaze is crisped up and caramelised, topping up with a little more liquid as necessary.
3. Meanwhile, prepare the apple slaw. Cut the apple into quarters, then remove the core and thinly slice. Put in a bowl, then squeeze over the lemon juice, tossing to coat. In a separate bowl, combine the yogurt, cream, mustard and remaining Tbsp. of chilli jam. Season generously and pick off the leaves off the parsley and fold those in as well. Fold in the cabbage and apples and toss well to combine.
4. Leave the ham to rest for at least 20 minutes and serve warm or cold, carved into slices with the apple slaw and roasted Charlotte baby potatoes to serve.