Ham is such a classic meat for Christmas, so bring new flavours to this traditional dish with a fruity glaze.
I’ve used a champagne ham here – this means the large bone has been removed – for ease of carving.
1 half ham, cooked on the bone, or champagne ham
- 1 cup cranberry sauce
- ¼ cup brandy, sherry or rum
- 1 tsp mixed spice
- 1 tbsp brown sugar
- 2 cup water
- 1 large broccoli head, cut into florets with leaves and stem
- 2 zucchini, peeled into ribbons
- ¼ cup olive oil
- 1 tbsp honey
- 1 tsp orange zest
- 2 tbsp raspberry or red wine vinegar
- Cracked black pepper
- ½ cup pomegranate seeds
1 Preheat the oven to 180ºC. Remove any thick skin from the ham and score the visible white fat layer, if any. Combine the cranberry sauce, brandy, mixed spice and brown sugar.
2 Place the ham in a lined roasting pan and add the water to the base. Spoon over the glaze, patting it on in a thick layer. Bake for 25-30 minutes until the glaze is set and starting to caramelise. Transfer to a carving platter.
3 For the salad: heat a large saucepan of hot water and blanch broccoli for 2 minutes. Add the zucchini ribbons and cook for 1 minute, then drain well and toss with dressing.
4 For the dressing: combine the oil, honey, zest and vinegar, and season well. Garnish the dish with pomegranate seeds.