• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C, D
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3-4kg half leg of ham on the bone

  2. cup honey

  3. 2 tablespoons sherry

  4. 1 tablespoon Chinese five spice

  5. 20g butter

  6. 2 garlic cloves, crushed

  7. 4 parsnips, quartered

  8. 2 bunches dutch carrots, trimmed

  9. 2 bunches baby beetroots, trimmed, scrubbed

  10. 2 tablespoons extra virgin olive oil

  11. 5 sprigs thyme

  12. cup extra virgin olive oil

  13. 2 tablespoons red wine vinegar

  14. 2 tablespoons chopped parsley

  15. 1 tablespoon harissa paste

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180°C.

  2. Remove the rind from ham, leaving the shank covered. Score fat at 2cm intervals to form a diamond pattern. Place ham in a large, deep baking dish.

  3. In a saucepan, combine remaining ingredients. Heat on medium, stirring.

  4. Simmer 3-4 minutes, until reduced by half.

  5. Brush ham with half glaze. Bake 20 minutes. Brush with remaining glaze and return to oven for further 15-20 minutes, until golden. Serve hot or cold, sliced.

  6. SALAD : Preheat oven to moderate, 180°C.

  7. Place each variety of vegetable on a separate sheet of foil.Drizzle with a little oil and top with a sprig of thyme. Season to taste.

  8. Scrunch edges to create open parcels (foil barrier prevents juices from spreading). Transfer to a large oven tray. Bake 25-30 minutes, until tender.

  9. DRESSING: In a small jug, use a fork to whisk all ingredients together.

  10. Toss vegetables separately with dressing. Arrange on a platter to serve.

  11. TOP TIPs Keep any leftover ham in a vinegar-rinsed calico bag or clean pillowcase in the fridge for up to 2 weeks. Wash in water with 1 tablespoon of white vinegar and squeeze out excess moisture. Wrap ham in bag and store in fridge. Repeat process every 2-3 days to keep ham moist.

  12. We used a variety of beautifully coloured baby winter vegetables including purple dutch carrots and golden yellow beetroots. These unusual varieties are becoming increasingly available in greengrocers and farmers markets across Australia due to the growing popularity of small scale locally grown produce.


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