A joint of ham is still a good-value cut whether you boil or roast it, and the flavour hot or cold is second to none. It's so satisfying getting two or three meals from one cut of a boiled ham or bacon.
A raw smoked or unsmoked ham joint weighing a kilo or so
10 or so cloves
3-4tbsp clear honey
4 slices of sourdough
4 large dill pickles, thinly sliced lengthways
2tbsp grain mustard
2tbsp good-quality mayonnaise
Preheat the oven to 180C/gas mark 5. Score the rind of the ham and stud the cloves in randomly. Put a double layer of foil on a baking tray, place the ham on top and spoon over half of the honey.
Roast the ham for about 45 minutes, basting it as it's cooking and adding a little water to the tray if it's caramelising too much and burning. Spoon over the rest of the honey and cook for a further 20 minutes, then remove from the oven and leave to cool.
Once cool, mix the mustard and mayonnaise together; thin down with a little water if it's too thick. Slice enough of the ham for four sandwiches as thinly as possible.
Toast the bread. Spread some of the mayonnaise mixture on the toast, then arrange the ham and pickles and spoon the rest of the mayonnaise on top.