"I buy my ham each year from Leo Donati in Melbourne. It's such a fine smoked ham that it almost doesn't need a glaze, but this one adds just a little bit of sweetness and spice." Brigitte Hafner
- 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
- 1Preheat 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.
- 2Place 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).
- 3Meanwhile, 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.
Drink Suggestion: Pale, cloudy wheat beer. Drink suggestion by Max Allen
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