To cook the Ham - bring a large saucepan of water to the boil with a couple of Bay Leaves thrown in… Then add the whole Ham joint; it will need about an hour per kilo (so for a 700g joint around 45 minutes is good).
Simmer the Ham gently for this time, with a lid on…
When the Ham is cooked; take it out of the water and cut off the fat
[You can of course bake the Ham now; maybe with Mustard and Honey?]
Leave the meat to rest while you prepare the Vegetables…
Peel and slice the Onion into quarters (or eighths if large)
Scrub the Carrots and cut into batons
Wash and slice the Fennel into similar sized slices as the Carrots / Onions
Bring the Lemon Juice, White Wine and Olive Oil to the boil with the Carrot, Onion Bay Leaves and half a teaspoon of Maldon Salt
When it has simmered for a few minutes, the alcohol has cooked off, and the carrots are cooked (with some firm bite still) – add the Peas and turn the heat off
Serve the Vegetables immediately, in a bowl with lots of the Liquor spooned over, and a few chunky slices of Ham. Chop some fresh Herbs to sprinkle all over (Chives, Dill, Parsley are all good). Some Dijon or English Mustard is also excellent with this…
[The liquor here is Ottolenghi’s Poached Vegetable recipe from his amazing book, ‘Plenty’ – buy it, is excellent]