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Ham with Celeriac Mayonnaise

Recipe by Marco Pierre White from Marco's Great British Feast

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The key to this simple starter is to ensure that you cut the celeriac as thinly as possible and salt it well to draw out water as otherwise the end product with be a little soggy and bitter. This dish is a great start to a dinner party as everything can be prepared in advance and assembled at the last moment, bought mayonnaise can of course be used here but there is a certain satisfaction in making your own.

Ingredients

A cured ham - each person will need 3/4 slices
1 celeriac
2 egg yolks
2 tbsp white wine vinegar
1 tsp english mustard
1 tsp whole grain mustard
1 tablespoon salt
Flat leaf parsley to garnish

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Method

Top and tail the celeriac and take off all of the outer skin. Slice thinly and then cut into fine matchsticks, place these into a colander and add a little salt to draw out the water. Leave for 1-2 hours, then drain and wash off the excess salt and pat dry.
Meanwhile make the mayonnaise. Place the egg yolks into a bowl, add the vinegar and whisk. Slowly pour in the olive oil a bit at a time whisking constantly. Sometimes an extra pair of hands is useful here. Add both mustards and stir through the mixture to a smooth consistency.
Add a little of the mayonnaise into the bowl with the celeriac and bind together. Add more mayonnaise to taste and leave to rest for a few minutes. The mixture should be stiff and the mayonnaise should coat the celeriac rather than overwhelm it.
Take the ham and trim off any hard outer skin, then slice thinly.
Place the ham on a dinner plate with the celeriac, either by the side or in the centre of the ham and garnish the dish with a little parsley.