Orange-glazed ham with potato and parsley salad

AT A GLANCE

  • Serves 10 people

  • Thinly peeled rind and juice of 3 oranges and 1 lemon
  • 120 gm light muscovado sugar
  • 40 ml dry apera (see note)
  • 3 tsp coriander seeds, coarsely crushed
  • 1 free-range ham (about 5kg), skin removed, fat scored
  •  
  • Potato and parsley salad
  • 1.8 kg kipfler potatoes, scrubbed
  • 90 ml extra-virgin olive oil
  • 30 ml aged white wine vinegar
  • 4 golden shallots, thinly shaved on a mandolin
  • Juice of 1 lemon
  • 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
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.

Topics:

PARSLEY, CHRISTMAS, SHALLOTS, MODERN AUSTRALIAN, CORIANDER, POTATOES, HAM, DRINK SUGGESTION, ORANGES, MAIN

Recipe:

BRIGITTE HAFNER

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

PALE, CLOUDY WHEAT BEER. , suggested by MAX ALLEN

FEATURED IN

Dec 2011

Dec 2011

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