AT A GLANCE
|01||Preheat oven to 180C. Stir citrus rind and juice, sugar, apera and coriander in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then set aside to cool.|
|02||Place ham in a large roasting pan, brush generously with glaze, pour over remaining glaze and roast on lowest shelf of oven, basting often with pan juices, until glaze is lightly caramelised (1½ hours).|
|03||Meanwhile, for potato and parsley salad, combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil, cook until tender (12-15 minutes). Drain, cool slightly, peel and thickly slice. Add oil, vinegar and shallot, season generously and toss to combine. Cool to room temperature, add lemon juice and parsley, toss to combine and serve with warm orange-glazed ham.|
Note Sherry-style fortified wine made in Australia is now known as apera.