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Holiday ham and zucchini Mendoza salad

Feed a crowd without fussing too much in the kitchen with this tasty holiday ham recipe.



Holiday Ham

  • 1 bone-in smoked ham
  • 2 cups water
  • 1/2 cup grainy mustard
  • 1/3 cup maple syrup

Zucchini Mendoza Salad

  • 1 zucchini (3/4 pound), very thinly sliced into 1 mm coins on a mandoline
  • 1/2 teaspoon finely grated lemon zest
  • Juice of 1/2 lemon
  • Drizzle of olive oil
  • sea salt and black pepper, to season
  • 1/4 cup sliced almonds, lightly toasted
  • 1-2 stems fresh mint, leaves
  • 1-2 stems fresh basil
  • Parmigiano Reggiano, shaved



  1. Preheat the oven to 275° F. 
  2. Using a box cutter or sharp paring knife, score the skin (or fat if the skin is removed) every centimetre—this will allow the fat to render and the skin will become crisp. 
  3. Place the ham in a large roasting pan lined with a cooling rack to allow the juices to drain and prevent a hard crust from forming on the bottom. 
  4. Add two cups of water to keep the ham moist during cooking. 
  5. Roast for six to eight hours either overnight for a daytime party or starting in the morning for an evening affair. 
  6. Baste the ham every hour or so with the pan juices.  
  7. Test the internal temperature of the ham to ensure that you have reached 160° F (if you buy a fully cooked ham, it will take less time but you still want to heat it to this temperature). 
  8. As you near 160° F, blend together the mustard and maple syrup and use half to glaze the surface of the ham. Set aside for serving. 


  1. Toss the zucchini coins with the lemon zest, juice, olive oil, and salt and pepper. 
  2. Arrange the zucchini coins on a platter. 
  3. Scatter the almonds over the zucchini and garnish with mint, basil and Parmigiano Reggiano cheese. 


  1. Slice ham.
  2. Serve salad and ham together and enjoy! 

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