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Discard the outer leaves of the cabbage, cut it in half and slice it finely. Wash the cabbage well.
In a big saucepan with a lid, add half a cup of water, a big knob of butter and lots of black pepper. Turn the hob onto a medium heat, add the cabbage to the saucepan and put the lid on. Let it cook for about 3 minutes, then stir it around. Season with salt and serve.
Soak the ham fillet overnight. Cover it completely with fresh water, and add some rosemary, peppercorns, onion and celery. Bring this up to the boil and discard the water once a foam appears on top. Then cover it again with fresh water and simmer for 20 mins per pound or 45 minutes per kg. Once it reaches 75C it is done.
In a bowl, mix 1 teaspoon each of wholegrain and Dijon mustard along with about 3 tablespoons each of honey and brown sugar. Place the ham on a tray and slater with the glaze. Pop a little water in the bottom of the roasting tray and roast at 180 for about half an hour until glazed.