Parboil potatoes, cut into 2 cm chunks, for about 8 minutes, drain and tip into a roasting pan with a little hot olive oil. Toss to coat everything in the oil,
then roast in a 180°C oven for about 30 minutes, until crisp and golden, turning a couple of times to ensure even cooking. Make a simple mustard sauce by melting
a Tbs butter in a saucepan, stir in a Tbs plain flour, mix well and cook gently for a minute or two. Take off the heat and stir in 200 ml whole milk, then put back
onto the heat and bring to a simmer, stirring all the while to stop lumps forming. Season with salt and black pepper, then stir in 1-2 Tbs wholegrain mustard. Add
a little more milk if it seems too thick. Keep warm, but don’t let it boil, while you cook the ham. Fry thick slices of cooked ham until browned, then serve with
the mustard sauce, roasted potatoes and a green veg.