Wiltshire Ham with Cider Cream Sauce, Buttered Leeks & Mustard Mash

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

For the ham + sauce

  • 600–800g Wiltshire ham (thick slices or a small joint, pre-cooked)
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 250ml dry West Country cider (or any good-quality dry apple cider)
  • 150ml double cream
  • 1 tsp wholegrain mustard
  • 1 tsp Dijon mustard
  • Small handful fresh parsley, chopped
  • Black pepper to season

For the leeks

  • 2 large leeks, trimmed and sliced into rounds
  • 1 tbsp butter
  • Splash of cider (optional)
  • Salt & pepper

For the mustard mash

  • 750g floury potatoes (Maris Piper or King Edward), peeled & chopped
  • 50g butter
  • 70–100ml warm milk or cream
  • 1 tsp English mustard (or adjust to taste)
  • Salt and Pepper

Method

1. Prepare the Mash

  1. Boil potatoes in salted water until tender (15–20 mins).
  2. Drain and let steam briefly to dry out.
  3. Mash with butter, warm milk/cream, and stir in English mustard.
  4. Taste and season. Keep warm.

2. Cook the Leeks

  1. Melt butter in a sauté pan over low–medium heat.
  2. Add leeks, season, and cook gently until soft (10–12 mins).
  3. Splash with cider near the end if you’d like extra sweetness and depth.

3. Make the Cider Cream Sauce & Warm the Ham

  1. In a separate pan, melt butter with olive oil.
  2. Add shallots and garlic; cook until soft and fragrant.
  3. Pour in the cider and simmer until reduced by about half.
  4. Stir in double cream, Dijon and wholegrain mustard.
  5. Add thick slices of Wiltshire ham to the pan to gently warm through in the sauce for 5–7 minutes on low heat.

Finish with chopped parsley and black pepper

To Serve

Spoon a bed of mustard mash onto the plate, top with a slice (or two!) of warm Wiltshire ham, then drizzle generously with the cider cream sauce. Serve the buttered leeks on the side.

Optional: Add wilted greens (kale or spring cabbage) or roasted carrots for extra colour and sweetness.