Ingredients
Glaze
Method
1.Preheat oven to 150°C
2.Remove the skin from the ham by easing it away from the layer of fat – using your fingers is best unless the fat layer is thin, then use a paring knife.
3.With a sharp knife, score the surface of the ham with diagonal cuts, about 2-3cm apart. This allows the glaze to penetrate and flavour the meat as well as helping the fat to crisp during cooking.
4.For the glaze, mix all the ingredients together into a smooth paste. Using a pastry brush or your hands, rub half the glaze over the scored surface of the ham. The remaining glaze can be used to baste during cooking.
5.Place in large oven dish. Cook for 30-40 minutes until golden brown and warmed through. Add the pineapple and parsnips to the roasting dish, coating in the pan juices. Baste ham with remaining glaze. Bake for 30-45 minutes more until the ham is browned and the parsnips are cooked through.
6.Transfer the ham to a serving plate. Surround with the pineapple, parsnips, broad beans and scattered greens.
Note
- Serves 8-10. – Invest instead in a boneless quarter or half ham, which will be plenty for a group of 10 or so. Choose a piece with a thick layer of fat, if possible.
