Roast Ham With Potato Salad - cooking recipe

Ingredients

1 kg boneless smoked gammon joint
1 kg salad potatoes
1/2 bunch flat leaf parsley, leaves finely chopped
1 tbsp apricot jam
1 None onion, peeled and cut into strips
4 None tomatoes, chopped
4 None gherkins, cut into slices
100 g mayonnaise or salad cream
150 g low fat yoghurt
2 tbsp mustard
1-2 tsp lemon juice

Preparation

Soak the ham in water overnight.
Preheat over to 400\u00b0F. Drain the ham, place it in a roasting dish and pour in 2 cups of fresh water. Bake for 45 mins, then remove from the oven and baste with the apricot jam. Return to the oven to cook for another 5 mins.
Cook the potatoes in boiling, salted water for about 20 mins. Meanwhile, in a bowl, mix the mayonnaise, yogurt and mustard, then stir in the parsley, tomatoes. onion and pickles. Season, adding lemon juice to taste.
Drain the potatoes and, when they are cool enough to handle, peel off the skins. When they have cooled completely, cut them into slices and stir into the sauce. To serve, cut the roast ham into slices and serve with the potato salad on the side.