Pea and ham salad recipe | Salad recipe | Gourmet Traveller

Ingredients

• 1 picnic ham (about 4.5kg; see note)
• 300 gm each sugarsnap peas and snow peas, trimmed, reserving tendrils, to serve
• 200 gm frozen peas, defrosted
• 2 tbsp tarragon, coarsely torn
• 1 cup (loosely packed) mint, coarsely torn
• 60 ml extra-virgin olive oil (¼ cup)
• 40 ml Sherry vinegar (2 tbsp)
• Sherry vinegar, quince and mustard glaze
• 100 ml Sherry vinegar
• 100 gm quince paste, coarsely chopped
• 80 gm brown sugar
• 1 tbsp Dijon mustard