Bourbon Glazed Ham With Warm Potato & Celery Salad
This ham comes with the potential to be a showstopper amidst a big spread, and as a simple festive meal with loved ones
Brighten everyone's eyes with the glisten of this gorgeous bourbon glazed ham, splendidly paired with a warm potato and celery salad.
Yield: Serves 16
Prep Time: 20 mins
Cook Time: 105 mins
Difficulty Level: 3/5
Ingredients
- 7 kg cooked leg of ham
- Whole cloves, to decorate
- 1 cup (220 g) firmly packed light brown sugar
- ¼ cup (60 ml) bourbon
- 1 cup (250 ml) water
WARM POTATO & CELERY SALAD
- 1 kg kipfler (fingerling) potatoes, peeled
- 1 tbsp wholegrain mustard
- 2 tbsps sherry vinegar
- ¼ cup extra virgin olive oil
- 3 stalks celery (450 g), trimmed, sliced
- 1 red onion (100 g), sliced thinly
- ½ cup coarsely chopped fresh flat-leaf parsley
- ¼ cup (40 g) seeded Kalamata olives, drained
Steps
Preheat oven to 180 C.
02. Cut through rind of ham 10 cm from 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 4 cm intervals, cutting lightly through the surface of the fat (not the meat) in a diamond pattern. Decorate with cloves.
Combine sugar and bourbon in small bowl.
04. Pour the water into large baking dish; place ham on oiled wire rack in dish. Brush ham all over with one-third of the bourbon glaze. Roast, uncovered, 1¼ hrs or until browned, brushing often with remaining glaze.
05. Meanwhile, make warm potato and celery salad. Boil, steam or microwave potatoes until tender; drain.
06. Meanwhile, whisk mustard and vinegar in small bowl, season; whisk in oil. When potatoes are cool enough to handle, slice thickly. Combine potato in serving bowl with half the dressing. Add celery, onion, parsley, olives and remaining dressing; toss gently to combine. Sprinkle with some celery leaves, if you like.
07. Serve ham with salad.
TIP
Reserve the rind from the ham and use it to cover the cut surface. This will keep the ham moist during storage. You can also freeze the ham and the ham bone. Cut the meat from the bone and wrap separately in plastic wrap. Place in airtight containers. Label, date and freeze for up to one month. Thaw in fridge overnight. This simple glaze also works well with brandy or whiskey.
Photo: bauersyndication.com.au