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Glazed ham with asparagus salad

Christmas cookbook, ACP Books, $12.95
 
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Photography by Dean Wilmot. Styling: Vicki Liley
Photography by Dean Wilmot. Styling: Vicki Liley

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Pork, Salad

Glazed ham with asparagus salad
INGREDIENTS

½ cup (180g) honey
½ cup (125ml) maple syrup
½ cup (110g) firmly packed brown sugar
2¼ cups (560ml) water
7kg cooked leg of ham

cider mustard dressing
1/3 cup (80ml) cider vinegar
2 teaspoons dijon mustard
2 cloves garlic, crushed
2 tablespoons finely chopped fresh chives
½ cup (125ml) olive oil

asparagus salad
680g asparagus spears, trimmed
2 tablespoons olive oil
2 cups (320g) shelled fresh peas
4 witlof (500g), leaves separated
200g mixed salad leaves
METHOD

Preheat oven to 180°C/160°C fan-forced.

Combine honey, syrup, sugar and ¼ cup of the water in small saucepan; stir over heat until sugar dissolves. Bring to the boil; remove from heat, cool 10 minutes.

Cut through rind of ham 10cm from the shank end of the leg. To remove rind, run thumb around edge of rind just under skin. Start pulling rind from widest edge of ham, continue to pull rind carefully away from the fat up to the shank end.

Remove rind completely. Score across the fat at about 3cm intervals, cutting lightly through the surface of the fat (not the meat) in a diamond pattern.

Pour the remaining water into a large baking dish; place ham on oiled wire rack over dish. Brush ham all over with honey glaze. Roast, uncovered, 1 hour or until browned, brushing frequently with glaze during cooking.

Make cider mustard dressing and asparagus salad.

Serve sliced ham with salad.

cider mustard dressing
Combine ingredients in screw-top jar; shake well. Season to taste.

asparagus salad
Combine asparagus with oil in medium bowl; cook asparagus on heated barbecue (or grill or grill plate) until tender. Boil, steam or microwave peas until tender. Combine asparagus with peas and remaining ingredients in large bowl; stir in cider mustard dressing
 
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