Honey and mustard glazed ham

Jon Rotheram serves up this centre piece with his brussel sprouts and parsnip coleslaw to give us a different option to turkey!

Ingredients:

For the ham

1 * 2kg ham (off the bone)1 litre dry cider1 litre water

For the glaze

3 tbsp Dijon mustard3 tbsp honey100ml apple juiceRosemary sprigs

For the coleslaw

10 brussel sporuts2 parsnips2 tbsp olive oil1 tbsp crème fraîche1 tbsp wholegrain mustard1 tbsp lemon juicePinch of ground gingerPinch of saltPinch of pepper

• Place the ham in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender. Leave to cool in the cooking liquid.

• Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220°c / gas mark 7.

• For the glaze, warm the honey, mustard and apple juice in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the rosemary over the surface and bake for 20 minutes, or until the glaze has caramelised.

• Next make the coleslaw, starting by putting the brussel sprouts in a food processor with a cutting blade on it. Pulse gently to slice the sprouts. Slice the parsnips into thin strips. Mix the sprouts and parsnips in a bowl and season with salt, pepper, lemon juice, olive oil, crème fraîche, mustard and ginger , combining all the ingredients together.

• Serve the coleslaw on the side of the ham on a large serving dish with some crusty bread!

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