Sunday: chipotle-glazed ham on roasted vegetables

A random Sunday idea for the boneless smoked ham we picked up on Saturday.

Bring some apple juice to a boil, add a few chipotles. When the chipotles are soft, fish them out, puree them, then add the puree back to the apple juice. Continue reducing until you have a glaze. Add some fresh lemon juice.

In the meantime: cut up potato, leek, celery root, and carrot and toss with some salt, sweet paprika, cumin, coriander, black pepper, and peanut oil. Add some chicken stock and bake at 175C for 10-15 minutes. Place the ham on the bed of vegetables, brush with the glaze, and put back in the oven. Bake another 20-30 minutes, glazing every five.

Serve slices of ham drizzled with a bit of the extra glaze.