Five-spice honey-glazed ham with root vegetable salad

Womans~Day

Cooking time: More than 1 hour

Serves: 8

Type: Easy; Salad

Tools

Kitchen friendly view

Five-spice honey-glazed ham with root vegetable salad

Ingredients

3-4kg half leg of ham on the bone
¼ cup honey
2 tablespoons sherry
1 tablespoon Chinese five spice
20g butter
2 garlic cloves, crushed

4 parsnips, quartered
2 bunches dutch carrots, trimmed
2 bunches baby beetroots, trimmed, scrubbed
2 tablespoons extra virgin olive oil
5 sprigs thyme

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped parsley
1 tablespoon harissa paste

Preparation method

Preheat oven to moderate, 180°C.
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.
In a saucepan, combine remaining ingredients. Heat on medium, stirring.
Simmer 3-4 minutes, until reduced by half.
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.
SALAD: Preheat oven to moderate, 180°C.
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.
Scrunch edges to create open parcels (foil barrier prevents juices from spreading). Transfer to a large oven tray. Bake 25-30 minutes, until tender.
DRESSING: In a small jug, use a fork to whisk all ingredients together.
Toss vegetables separately with dressing. Arrange on a platter to serve.

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.
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.

Also in this section

Pineapple glazed ham

Creamy ham and pea fettucini

Ploughmans platter

Warm pasta salad

More inspiration

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Different ways to cook with riceRice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...

Study reveals how to get kids to eat vegiesThe vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...

Recipe finder