To boil the ham
Boil the ham for approx. 1 hr. according to the packet instructions. Remove from the packet, dab dry, place on a baking tray lined with baking paper. Mix the potatoes, oil and salt, place next to the ham on the tray.
Dry-roast the juniper berries, fennel seeds, nutmeg and rosemary in a pan. Add the quince jelly, heat through. Brush the ham with the glaze.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Baste twice with the cooking juices. Remove the potatoes, allow to cool slightly.
Combine the mustard, lemon juice and oil, season. Add the potatoes to the dressing, mix and leave to infuse for approx. 5 mins. Mix in the curly endive, serve immediately with the ham.