I don't make ham very often, because it's difficult to come by good ham around here. But the place where I buy local goat and lamb had some local, locally cured, bone-in smoked shoulder available recently. So I did a ham.
I will confess that I don't use my own recipe. I roughly follow this ginger beer and tangerine braised, honey-mustard glazed recipe:
http://www.bbcgoodfood.com/recipes/864635/ginger-beer-and-tangerine-glazed-ham(yesterday it was cara cara rather than tangerine, with additional slice fresh ginger in the pot)
anyway, when I was deciding what to serve with it, I notice this "goes well with" suggestion on the site for puy lentils braised in the pot liquor from the ham and thought, well, what the heck, why not give it a try:
http://www.bbcgoodfood.com/recipes/864644/chilli-and-tangerine-braised-lentilsI substituted sweet red pepper for the carrot, shallots for the onion, and didn't bother with the creme fraiche or the additional orange juice/rind.
did I mention I make a good ham? well, listen to this,
the lentils were the best part of the meal, hands down.
I think you could do a pretty good vegetarian version with part veg stock and part ginger beer, orange zest, grated ginger and a bit of liquid smoke in lieu of the ham cooking liquid.
