:: Serves 6 (with HEAPS of leftover ham) ::
All ingredients available from your local Romeo’s.
This simple-as-it-gets recipe will make the ham the show-stopping centrepiece to your Christmas table!
Ingredients
For the ham
1 x leg ham (with bone in), skin removed, fat scored
300g honey
2 tbsp Dijon mustard
2 x star anise
1 tbsp cloves
For the potato salad
1.5 kg baby potatoes, peeled & chopped in half
Juice of 1 lemon
1 cup flat leaf parsley, coarsely chopped
1 tbsp white wine vinegar
3 tbsp olive oil
4 shallots, very finely chopped
Method
For the potato salad
Boil potatoes in salted water for 10-15 minutes or until tender.
Combine shallots, white wine vinegar and olive oil in a jug and whisk to combine.
Drain potatoes into a large bowl. Pour dressing over potatoes while they’re still hot, and toss to coat.
Leave to cool at room temperature, then finish the salad just before serving by mixing through the lemon juice and parsley, season with salt and pepper.
For the ham
Preheat the oven to 180 degrees celsius.
Mix honey, mustard, star anise and cloves in a small bowl until combined.
Place ham leg into a large roasting dish and pour glaze all over the ham, making sure to get into the scored fat on top.
Cook in the oven for 1-1.5 hours until golden and caramelised, basting the ham with the glaze in the bottom of the pan every 10-15 minutes.
Enjoy warm or cold!
