Honey mustard ham with layered pasta salad

Preheat oven to 180°C/ 160°C fan-forced. Line a large roasting pan with baking paper. Using a sharp knife, cut around the ham’s shank, about 10cm from the end. Starting at the opposite end to the shank, run your thumb under the ham rind to carefully separate it from the fat. Peel back and remove rind. Wrap shank end in foil.

Lightly score the fat on the diagonal, being careful not to cut the whole way through. Press cloves into the ham. Combine honey, sugar and mustard in a bowl. Season. Spoon half of honey mixture over ham, gently coating the ham all over.

Bake 1 hour, basting with remaining honey mixture every 15 minutes, until golden and caramelised. Let ham stand for 15 minutes before serving.

Meanwhile, for the salad, cook pasta following packet directions until al dente. Drain. Refresh with cold water. Drain well.

Heat a medium frying pan on medium heat. Add bacon and cook for 5–8 minutes or until golden. Drain on paper towel.

Make dressing by combining mayonnaise, sour cream, mustard, vinegar and chives in a jug. Season with salt and pepper. Layer lettuce, avocado, carrot and cucumber in a large (12-cup capacity) serving bowl. Drizzle with half the dressing and top with pasta. Spoon over remaining dressing, tomato, bacon and rocket. Season. Serve.