Roasted christmas ham with orange slices and vegetables

Ingredients

• 1 1/3 kg Boneless ham, skin on
• 60 ml Olive oil
• 20 pcs Cloves, whole
• 12 pcs Parsley root, cut into smaller pieces
• 3 pcs Oranges, sliced to 4mm rounds
• 3 pcs Baby zucchinis, washed, skin on
• 2 pcs Onions, cut into six wedges
• 1 pcs Bay leaf
• 3 tbsp Fresh orange juice
• 1 tbsp Dijon mustard
• 1 tbsp Honey, light
• 1 tbsp Cane sugar
• 1/2 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Place the ham in large saucepan and enough water so it's completely covered.
2. Add bay leaf and slowly bring to a boil, skimming off any scum that rises on top.
3. Reduce the heat and simmer ham for 40 minutes.
4. Remove from the heat and add in onions and parsley root; cook further for 2 minutes. Drain in colander.
5. Preheat oven to 180°C. Set veggies in roasting pan, drizzle with 2.5tbsp olive oil, and toss to coat.
6. Roast parsley root and onions for 20 minutes.
7. Meanwhile, cut the rind off the ham, using a sharp knife. Leave a very thin layer of fat and make cross pattern on the surface of ham with a knife, around 2-3mm deep.
8. In a small bowl, combine mustard, orange juice, honey, and sugar.
9. Brush the ham with prepared mix and transfer in roasting pan; spread parsley root around the ham.
10. Cover the ham with orange slices and stud the ham with cloves, through the orange. It will keep orange slices in place.
11. Roast ham for 10 minutes; increase temperature to 220°C.
12. Add in courgettes and remaining oil.
13. Roast for an additional 30 minutes or until ham is well-glazed and golden; ham is done when juices run clear.
14. Remove the ham and tent with foil; season veggies with salt and pepper then set in oven for 5 more minutes or until nicely browned.
15. Slice ham and serve with veggies.