Honey Glazed Mustard Ham with Parmesan Roast Potatoes and Orange-Thyme Carrots

Ingredients:

-1 joint of ham (5-6kg approx.)

-200g brown sugar

-150g honey

-4 tbsp mustard

-Whole cloves (20-30)

-2kg potatoes, cut into chunks

-500g Brussel Sprouts, tailed and halved

-200g créme fraiche

-4 cloves of garlic, minced

-Pinch of freshly grated nutmeg

-100g Parmesan, grated

-100g butter melted

-1kg carrots, peeled and sliced into coins

-2 tbsp fresh thyme leaves

-Fine Zest of two oranges

Serves 16, approximately.

Method:

(a note on the ham- some people like to soak or boil their ham before baking in the oven to reduce the saltiness. Personally with our meat, you don’t need to as the meat is not heavily cured, but a pre-boil does additionally soften the skin and the fat, which makes it easier to remove the skin if you wish to do so and it is easier to score the fat.) Pre-boiled ham will require reduced cooking time.

1. 1. Pre-heat the oven to 160´C fan and score the skin of the ham with a sharp knife in diagonal lines or for whatever decorative effect you’d like and stud the score lines with the whole cloves.
   2. In a bowl, combine the brown sugar, the mustard and the honey. Using a culinary brush, to generously coat the entire joint.
   3. Place the ham on a rack on a large roasting tray and add two cups of water. Cover tightly with foil.
   4. Roast the ham in the oven for approximately 4-5 hours or until the internal temperature reaches 68´C. Baste the ham in the juices once per hour. Remove the foil for the last ten minutes to allow the exterior to crisp-up a little.
   5. Meanwhile prepare the potatoes and Brussels Sprouts. In a large pot, par-boil the potatoes for 5 minutes then drain.
   6. In a bowl combine the melted butter, minced garlic, nutmeg and grated parmesan cheese. Toss the partially cooked potatoes and Brussels sprouts in the mixture until well coated. Transfer the vegetables to a large roasting tray and roast in the oven for 45-50 minutes, or until brown and crispy.
   7. In a separate pot, bring salted water to the boil and add in the coin shaped carrots. Cook for 5-7 minutes until slightly tender. Drain the carrots and toss in the fresh thyme leaves and orange zest.
   8. Once the ham is cooked, remove it from the oven and allow it to rest for 10-15 minutes before carving it into slices. For an extra glossy finish, brush the surface with some additional honey.
   9. Serve the ham with the vegetable accompaniment and a dollop of crème fraiche on the side for a creamy finish. Delicious.