Honey-glazed gammon (ham) - What to serve with it? I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters.

This evening, however, I am planning on serving the joint hot as part of a main meal.

I'm out of inspiration regarding what sides to serve with it.  I was going to go with a selection of steamed vegetables but would these also need a sauce/gravy?

So, in short, what would work well with hot gammon with a sweet glaze?

I know we don't like questions that solicit opinion so I'll add that I need some proven pairings with reasons why the different flavours, sweetness, acidity etc of the ingredients work.
In Ireland boiled or glazed ham is a staple.  Traditionally it's had with cut up cabbage (ideally you would cook the cabbage in the same water the ham was boiled in as this gives it lovely flavour) but you could just cut it up and pan fry it with a little butter.  Normally it would be served with boiled floury potatoes.  Traditionally (in Ireland) you wouldn't have a sauce with it but a parsely sauce (as stated in the other reply would be lovely) or simply serve with some strong mustard or a brown sharp sauce such as HP.  

You could also shred the ham and serve it with noodles in a hot broth with some shredded cabbage and other vegetables.

The ham is going to be centre of attention - salty, rich with a sweetness.  The cabbage and potato are happy bedfellows as the cabbage cuts through the saltyness/sweetness.  You don't want strong flavours competing with the ham and neither cabbage or potato will.