½ cup brown sugar
½ cup orange marmalade
2 tablespoons orange juice
1 tablespoon dijon mustard
3.5 kg smoked picnic shoulder ham
2 small oranges, finely sliced
1 bunch fresh baby carrots trimmed
4 parsnips, peeled, sliced
2 small swedes, chopped
2 red onions, sliced
¼ cup olive oil
1 tbsp chopped garlic
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
- Preheat the oven to 200°C (180°C fan forced). Place the sugar, marmalade, juice and mustard into a saucepan and season with pepper. Stir over low heat until the sugar dissolves. Bring to the boil and remove from heat.
- Remove the rind from the ham, leaving the shank with rind on. Score the fat at 2cm intervals to form a diamond pattern. Place ham into a large, deep baking dish.
- Brush ham with glaze. Cover with orange slices, securing with toothpicks. Bake in the oven for 35-40 min, basting with remaining glaze every 10 min.
- To cook Root Vegetables, toss with oil and herbs. Transfer to a lined baking tray and season with salt and pepper. Bake for 40 -45 mins or until golden and brown. Set ham aside for 15 min to rest, then slice and serve warm or cold. Serve ham with Roasted Root Vegetables.