Bourbon-glazed ham with warm potato and celery salad

Ingredients

• Bourbon-glazed ham
• 7 kilogram cooked leg of ham
• whole cloves, to decorate
• 1 cup (220g) firmly packed light brown sugar
• 1/4 cup (60ml) bourbon
• 1 cup (250ml) water
• Warm potato and celery salad
• 1 kilogram kipfler (fingerling) potatoes, peeled
• 1 tablespoon wholegrain mustard
• 2 tablespoon sherry vinegar
• 1/4 cup extra virgin olive oil
• 3 stalks celery (450g), trimmed, sliced
• 1 red onion (100g), sliced thinly
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup (40g) seeded kalamata olives, drained