AT A GLANCE
Forget thin slices of jambon and go for something more substantial - thick chunks of glazed ham make the best baguette-stuffer.
|01||For cider-glazed ham, combine apple cider vinegar, sugar and apple cider with mustard in a large bowl, then add ham, turn to coat and refrigerate 1-2 hours to marinate.|
|02||Preheat oven to 220C. Line a roasting pan with foil (this stops the glaze crusting on the pan) and place ham on top, pour marinade over and roast, basting occasionally, until ham is golden and glazed (30-40 minutes). Set aside to rest (10 minutes), keeping warm, then carve.|
|03||For cabbage, basil and apple salad, toss ingredients in a bowl and season to taste.|
|04||Split baguette pieces down the centre, arrange sliced ham on the bases, then Emmenthal, top with cabbage salad and sandwich with baguette tops. Serve with Dijon mustard on the side.|