This is a twist on the traditional pairing of pea and ham - a more festive, summer version. It's also a great way to use leftover ham if you don't want to cook a leg just for this dish.
- 1 picnic ham (about 4.5kg; see note)
- 300 gm each sugarsnap peas and snow peas, trimmed, reserving tendrils, to serve
- 200 gm frozen peas, defrosted
- 2 tbsp tarragon, coarsely torn
- 1 cup (loosely packed) mint, coarsely torn
- 60 ml extra-virgin olive oil (¼ cup)
- 40 ml Sherry vinegar (2 tbsp)
Sherry vinegar, quince and mustard glaze
- 100 ml Sherry vinegar
- 100 gm quince paste, coarsely chopped
- 80 gm brown sugar
- 1 tbsp Dijon mustard
- 1Preheat oven to 180C. For Sherry vinegar, quince and mustard glaze, combine ingredients in a small saucepan over low heat with 100ml water and stir frequently until a thick glaze forms (6-8 minutes). Remove from heat and set aside.
- 2Gently peel back the skin of the ham from the leg to the shank being careful not to tear the fat. Use a sharp knife to score the skin around the shank then remove it in a single piece and reserve. Score the fat diagonally across the leg at 2cm intervals and repeat scoring in the opposite direction to create a diamond pattern. Place ham in a roasting pan, brush with glaze, pour in 1cm water and roast, basting occasionally, until deep golden and warmed through (50 minutes to 1 hour). Set aside to cool slightly. Cut roughly 12 thick slices and coarsely chop. Leftover ham will keep for a week covered in the fridge.
- 3Blanch sugarsnaps and snow peas until bright green (30 seconds to 1 minute), drain and refresh, and drain again. Blanch peas until bright green, drain and refresh, and drain again. Combine in a large bowl with herbs, add ham, olive oil and Sherry vinegar, season to taste and serve topped with snow pea tendrils.
Note A picnic ham is smaller than a regular ham. Order it ahead from you butcher.
Drink Suggestion: A fruity rosé. Drink suggestion by Max Allen