Glazed ham with asparagus salad

Sometimes the simple meals are the best choice, especially after a time of feasts. Glazed ham with asparagus salad is a lovely, light way to use up Christmas ham.
Photography by Dean Wilmot. Styling: Vicki Liley

Photography by Dean Wilmot. Styling: Vicki Liley

1H 5M


Cider mustard dressing
Asparagus salad


1.Preheat oven to 180°C/160°C fan-forced.
2.Combine honey, syrup, sugar and 1/4 cup of the water in small saucepan; stir over heat until sugar dissolves. Bring to the boil; remove from heat and cool for 10 minutes.
3.Cut through rind of ham 10cm from the 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 and continue to pull rind carefully away from the fat up to the shank end.
4.Remove rind completely. Score across the fat at about 3cm intervals, cutting lightly through the surface of the fat (not the meat) in a diamond pattern.
5.Pour the remaining water into a large baking dish; place ham on oiled wire rack over dish. Brush ham all over with honey glaze. Roast, uncovered, for 1 hour or until browned, brushing frequently with glaze during cooking.
6.CIDER MUSTARD DRESSING: Combine ingredients in screw-top jar; shake well. Season to taste. cider mustard dressing and asparagus salad.
7.ASPARAGUS SALAD: Combine asparagus with oil in medium bowl; cook asparagus on heated barbecue (or grill or grill plate) until tender. Boil, steam or microwave peas until tender. Combine asparagus with peas and remaining ingredients in large bowl; stir in cider mustard dressing.
8.Serve sliced ham with salad.

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