Glazed ham with roasted potatoes

Preheat the oven to 200ºC. Boil the potatoes in salt for about 7 minutes until they are a bit soft on the outside, but still hard on the inside. Drain and shake in a sieve or colander so that the edges are grainy.

Pour 8 tablespoons of oil into the roasting tin, put it in the hot oven for 5 minutes and then pour the potatoes through. Put in the oven for 50-60 minutes and scoop halfway through the baking time.

Meanwhile, bake the ham in the other roasting pan very lightly in 1 tablespoon of peanut oil.

Mix the apricot jam with the sifted tomatoes, lime juice, salt and pepper. Divide this mixture over the ham and leave for about 10 minutes. Put the ham in the oven next to the potatoes and bake for about 40 minutes.

Cover with aluminum foil if the ham gets too dark. Remove the meat from the oven and let it rest for 10 minutes under foil.

Scoop the rosemary through the potatoes and sprinkle with coarse sea salt. Cut the leg ham into slices and serve with the roasted potatoes. This roasted pork ham tastes good with beans or carrots.