Boil a piece of ham for a couple of hours, until tender, then remove the skin, cut the fat criss-cross style, smear with a mixture of grain mustard and honey,
and bake in the oven for 30 minutes, until nicely browned and glazed.
Melting potatoes are a new version of what we used to call fondant potatoes, more easily made in the oven. Peel and trim potatoes into disks about 2-3 cm thick,
melt 3-4 Tbs butter in a shallow roasting pan, add the potatoes and season with salt, freshly ground black pepper and the leaves from a couple of springs of
fresh thyme. Roast in a 220° oven for about 15 minutes. Turn and roast for another 15 minutes, turn once again and add some chicken stock and a crushed clove
of garlic and continue roasting for another 15 minutes, until most of the stock has evaporated. Serve with the ham. (And some good English mustard!)