Bourbon-glazed ham with warm potato and celery salad
Make your own bourbon-glazed ham with a warm potato and celery salad from Australian Women's Weekly.
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
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