Toffee apple-glazed ham and creamy Hasselback sweet potatoes

Using a sharp knife, cut through ham rind about 10cm from shank. 

Starting at opposite end to shank, run your thumb under rind to separate it from fat. Gently peel back and remove rind.

If you don’t wish to layer the ham with apples, score fat with a small sharp knife at 1cm intervals.

Don’t score ham if layering with apples. Wrap shank end in foil. Put ham on a large baking tray lined with baking paper. Cover and refrigerate.

For the Creamy hasselback sweet potatoes, preheat oven to 200°C fan-forced (220°C conventional). Position a bamboo skewer on either side of one sweet potato.

Using a small sharp knife, cut thin slices in top of potato at 3-5mm intervals, being careful not to cut whole way through. Repeat with remaining potatoes.

Put flour in a large jug. Gradually whisk in cream until smooth and combined. Whisk in garlic, stock powder and thyme. Season. Pour into a small baking dish so potatoes fit snug. Top with potatoes, cut-side up.

Cover tightly with foil. Bake for 1 hour. Remove foil. Sprinkle with parmesan. Bake for a further 10-15 minutes or until top is golden and potatoes are tender.

Meanwhile, put brown sugar, bourbon, mustard and cinnamon stick in a small saucepan. Cook on low heat until sugar is melted. Increase heat to medium-high. Boil for 5 minutes, making sure glaze doesn’t spill over. Remove from heat.

Add apple slices, tossing to coat in glaze mixture (mixture will separate from the juice coming out of the apples).

Reduce oven temperature to 180°C fan-forced (200°C conventional). Using tongs, carefully arrange apples (if using), overlapping, on top of ham. Drizzle roughly with half of the glaze.

Or if preferred, omit the apples, strain glaze to remove apples and brush the scored ham directly with half of the glaze mixture as directed.

Bake for 30-40 minutes or until golden and sticky, drizzling with remaining glaze every 15 minutes (reheat glaze on low if needed).

Serve ham with potatoes.