Glazed Ham With Arugula-Mashed Potatoes - cooking recipe

Ingredients

3 None red onions, peeled and finely diced
3 None young carrots, peeled and cut into pieces
3 None tomatoes, halved
3 kg ham joint, rind removed
4-5 None bay leaves
1 tbsp black peppercorns
1 tbsp allspice
800 g carrots with green tops, peeled
1 kg green asparagus, woody ends removed
6-8 tbsp apricot jam
3-4 tbsp soy sauce
1.8 kg potatoes, peeled and cut into pieces
1 tbsp sugar + 1 tsp
1 tbsp mustard
400 ml milk
75 g butter
2 tbsp oil
6-7 tbsp balsamic vinegar
1-2 pinches nutmeg
1 handful rocket, cut into strips
15-20 g cornflour
4 stalks parsley, leaves removed and chopped

Preparation

Place ham in a large pot and cover with water. Add onions, chopped carrots, tomatoes, bay leaves, peppercorns and allspice. Bring to a boil, lower heat and simmer for 2 1/2 hours.
Preheat oven to 400\u00b0F. Remove ham from pan and let rest on a wire rack placed over a tray to catch juices. Strain cooking liquid and reserve 3 cups. Mix jam with soy sauce and mustard then brush over ham. Transfer to a large roasting pan and cook for 15 mins. Add reserved cooking liquid and cook for another 35-45 mins.
For the mashed potatoes, cook potatoes in boiling salted water for 20 mins. Drain. Heat butter and milk and mash with potatoes. Add nutmeg and season to taste. Add arugula.
For the carrots and asparagus, cook carrots in boiling salted water with 1 tsp sugar for about 5 mins. Add asparagus and cook for another 5 mins until vegetables are tender. Drain. Heat 2 tbsp oil and saute carrots and asparagus. Add 1 tbsp sugar and deglaze pan with vinegar. Cook over low heat for 3-4 mins.
For the gravy, remove ham from roasting pan and keep warm. Transfer pan juices and any browned bits to a clean saucepan then add cornstarch slurry, bring to a boil and simmer for 1 min, stirring. Season.
To serve, transfer ham to a serving platter and sprinkle with parsley and black pepper. Arrange carrots and asparagus around ham and serve with mashed potatoes and gravy on the side.