Christmas ham with spiced cranberry glaze, broccoli and zucchini ribbon salad with pomegranate seeds

Ham is such a classic meat for Christmas, so bring new flavours to this traditional dish with a fruity glaze. I’ve used a champagne ham here – this means the large bone has been removed – for ease of carving.

Ingredients

½	Ham, cooked on the bone, or champagne ham
1 cup	Cranberry sauce
¼ cup	Brandy, sherry or rum
1 tsp	Mixed spice
1 Tbsp	Brown sugar
2 cups	Water

Salad

1 head	Broccoli, cut into florets with leaves and stem (Main)
2	Zucchini

Dressing

1 Tbsp	Honey
1 tsp	Orange, zest
¼ cup	Olive oil (Main)
½ cup	Pomegranate seeds
1 to taste	Cracked black pepper
2 Tbsp	Raspberry vinegar, or red wine vinegar

Directions

1. Preheat the oven to 180C.
2. Remove any thick skin from the ham and score the visible white fat layer, if any.
3. Combine the cranberry sauce, brandy, mixed spice and brown sugar.
4. Place the ham in a lined roasting pan and add the water to the base.
5. Spoon over the glaze, patting it on in a thick layer.
6. Bake for 25-30 minutes until the glaze is set and starting to caramelise. Transfer to a carving platter.
7. For the salad, heat a large saucepan of hot water and blanch broccoli for 2 minutes.
8. Add the zucchini ribbons and cook for 1 minute, then drain well and toss with dressing.
9. For the dressing, combine the oil, honey, zest and vinegar, and season well. Garnish the dish with pomegranate seeds.