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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.
SERVES
2
TO
4
Ingredients
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
Directions
Ham
- Preheat the oven to 275° F.
- 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.
- 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.
- Add two cups of water to keep the ham moist during cooking.
- Roast for six to eight hours either overnight for a daytime party or starting in the morning for an evening affair.
- Baste the ham every hour or so with the pan juices.
- 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).
- 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.
Salad
- Toss the zucchini coins with the lemon zest, juice, olive oil, and salt and pepper.
- Arrange the zucchini coins on a platter.
- Scatter the almonds over the zucchini and garnish with mint, basil and Parmigiano Reggiano cheese.
Serve
- Slice ham.
- Serve salad and ham together and enjoy!
