Bourbon Glazed Ham With Warm Potato And Celery Salad

• 1 (15 1/2 lb) cooked leg of ham, rind removed, fat scored in a diamond patter
• None None whole cloves, to decorate
• 1 cup firmly packed light brown sugar
• 1/4 cup bourbon
• 2 1/4 lb fingerling potatoes, peeled
• 1 tbsp whole grain mustard
• 2 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1 lb celery, trimmed, sliced, leaves reserved for garnish
• 1 None red onion, sliced thinly
• 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
• 1.5 oz pitted kalamata olives, drained

1. Preheat oven to 350u0b0F.
2. Stud ham with cloves then arrange on an oiled rack set inside of a roasting pan. Add 1 cup water to pan. Combine sugar and bourbon in a small bowl. Brush 1/3 over ham. Roast for 1 hour 15 mins, or until browned, brushing often with remaining glaze.
3. Meanwhile, to make the warm potato and celery salad. Boil, steam or microwave potatoes until tender then drain. Whisk mustard and vinegar in a small bowl. Season then whisk in oil. When potatoes are cool enough to handle, slice thickly. Transfer to a serving bowl along with dressing, celery, onion, parsley and olives. Garnish with celery leaves.
4. Serve ham with salad.

patter, whole cloves, brown sugar, bourbon, fingerling potatoes, grain mustard, sherry vinegar, extra virgin olive oil, celery, red onion, parsley, olives

Taken from recipes-plus.com/api/v2.0/recipes/36704 (may not work)