Ingredients
3½ kg half leg ham
125g dark brown sugar
1 cup dark honey
1 cup lime marmalade
2 limes, juiced
2 tbsp mild American mustard
2 tsp smoked paprika
8 cups mixed vegetables (baby carrots, Kipfler potatoes, parsnips, swede, cauliflower and fennel)
125g unsalted butter, melted
½ cup golden syrup
¼ cup dry sherry
2 tbsp red wine vinegar
1 bunch thyme leaves, chopped
1 bunch tarragon, chopped
Sea salt flakes and freshly-ground black pepper
Method
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Preheat oven to 180°C. Use a small sharp knife to cut around the neck of the ham, them prise off the skin using fingertips. Score the ham fat in parallel lines 2cm apart.
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Combine the brown sugar, honey, barbecue sauce, lime juice, mustard and paprika in a medium saucepan and set over a moderate heat. Simmer for 10 minutes, until thickened, then brush onto the ham.
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Bake the ham for 1½ hours, cover with baking paper after 45 minutes, or when the glaze begins to darken.
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Slice the vegetables 1cm thick, then toss with the butter, golden syrup, sherry, vinegar and thyme. Season with salt and pepper. Arrange in a roasting pan and bake for 1 hour, stirring from time to time. Mix in the tarragon, then serve with the ham.
