Roasted Gammon with peas, mashed potatoes & caramelised onions and apples

I wouldn't normally buy gammon or know what to do with it really. In fact, I wasn't entirely sure what it was (aside from Pork). So I did a touch of research and the BBC tells me that it is meat from the hind legs of the pig, which is cured in the same manner as bacon and that once cooked may be deemed Ham, and that (the cooking) it seems is the only difference.
The rule for cooking a hunk of ham, neigh Gammon, like this is to give it 30 mins for each 500g and then 30 mins more, plus a little resting time once it's out of the oven. 
I never cook peas as such, just warm them by submerging them in freshly boiled water from the kettle, draining and then repeating once more. I find it's really easy to overcook them, so this way that risk is never run and they're little beauts every time. Course it does depend on which peas you purchase. Older ones will need a bit of cooking, but if you've got Petit Pois in your freezer, this is ideal. If you'd prefer a proper smooth gravy, then just mash the contents of the roasting pan with a fork, (after removing the ham - that'd be fairly difficult to mash I'd imagine) add in a cup of veg stock and reduce by half over a medium heat on the stove top, or get the Bisto out!

Ingredients
1 kg piece of (unsmoked) Gammon
300g potatoes per person, washed well & cut into inch chunks
30g (ish) butter 
A splash of milk (probably about 10ml, any variety will do)
1/2 a cup of peas per person
2 cloves of garlic, smashed
1 red onion, top n tailed, peeled & quartered
1 small glass of red wine
1/2 glass of good apple juice
1 sprig of Rosemary
2 cloves
salt and pepper


Method
Preheat the oven to 190oC. Put the apple, onion, garlic, wine, juice & rosemary in a roasting dish. 
Score into the rind and fat on the top of the ham about half way through & stud with the cloves. Rest the gammon on top of the roasting dishes contents. Sprinkle over a little salt & cover loosely with tin foil. Place in the preheated oven for 1 hour. When this is up, remove the tin foil and cook for a further 30 mins. Remove from the oven entirely and allow to rest for at least 15 mins. 
At the point of foil removal, start cooking the spuds in a big pan of water, (with a lid on) over a medium high heat. These will take about 15 mins depending on the potatoes you use. Check "done-ness" by poking a knife into one, if it goes in there easily, and drops off when you lift it up, its looking good. 
Once done, drain and mash with the butter and milk. Replace the lid if you're still waiting for the gammon. Cook the peas by boiling, microwaving or submergence as above. 
After allowing the ham to rest, slice into skinny strips. Pile high atop the mash and peas and allow a couple spoonfuls each of the pan juices.


 Pre time 15 mins. Cooking time 1 hr & 30 mins. 1 kg of ham will easily serve at least 4.