Spelt bread-crusted ham

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This divine ham is a dish you can just dive into - and the bread crust is perfect for mopping up the meat juices.

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For the ham and vegetables

  • 1 x 4-6kg/8¾-13¼lb raw ham, bone in, soaked overnight in cold water if necessary (check with your butcher)
  • 2 onions, peeled, thickly sliced
  • 1 carrot, peeled, roughly chopped
  • 2 bay leaves
  • 10 black peppercorns
  • 600g/1¼lb floury potatoes such as Maris Piper, peeled and cut into large chunks
  • 8 spring onions, trimmed
  • 350g/12oz runner beans, trimmed and cut in half
  • 300g/12oz fresh peas
  • small handful fresh mint leaves, torn in half
  • small handful fresh flatleaf parsley leaves, torn in half
  • 1 free-range egg, lightly beaten

For the spelt bread