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SERVES 12

It wouldn’t be Christmas Day lunch without a big, juicy ham! This one features a tasty pineapple glaze, giving it a nostalgic ’70s vibe that will charm all the grown-ups, plus plenty of flavour-packed goodness to tempt the little ones, too.

Pineapple-glazed Ham – Recipe

250ml pineapple juice

2 tsp whole coriander seeds

½ cup firmly packed brown sugar

4–5 kg whole leg of ham, bone-in

500ml water

1 whole fresh pineapple

1 tbsp vino cotto (or balsamic glaze)

1 tbsp olive oil

Mustard, to serve
 

  1. Preheat oven to 180°C fan-forced. Line a large high-sided baking tray with non-stick baking paper and place a wire rack on top.
  2. To make the glaze, place pineapple juice, coriander seeds and brown sugar in a saucepan and stir to combine over a low heat. Simmer for 4 minutes, then set aside.
  3. Using a small knife, cut rind at the shank end of the ham leg and separate the outer rind from the top of the ham fat. Use your fingers to gently peel back the rest of the rind, leaving as much fat intact as possible. Wrap the ham shank in foil.
  4. Carefully score the fat in a large diamond pattern. Transfer ham to the wire rack and brush the top of the ham with half the glaze. Pour water into the base of the tray. Place into the preheated oven and bake for 40 minutes.
  5. Line a second baking tray with baking paper. Peel the pineapple, then cut into 1cm slices widthways. Cut each slice in half. Place pineapple halves on the lined baking tray and brush lightly with glaze.
  6. Once the ham has baked for 40 minutes, remove it from the oven and brush with remaining glaze. Return to oven, ensuring it’s facing the opposite direction to before. Place pineapple slices in oven. Bake both for a further 30 minutes or until golden.
  7. Remove ham and pineapple from oven and allow to rest for 15 minutes. Combine the vino cotto and olive oil, then brush over the ham and pineapple slices before carving. Serve with mustard. 
     

Cracking Canapés

Start your festive feast with these cute filo, spinach and feta bonbons.

Sauté 1 finely diced onion in olive oil until soft. Add 1 clove crushed garlic, zest of 1 lemon and 300g baby spinach. Cook until spinach has wilted. Stir through 80g of feta. Leave to cool. Melt 100g butter. Cut 6 sheets of filo pastry into quarters and brush with butter. Divide filling among squares, then roll. Pinch ends. Bake at 160°C for 20 minutes until golden. Tie chives around ends of bonbons. Serve with za'atar dukkah.
 

For something light & bright

Pre-prepare this beetroot and cous cous salad for a simple and vibrant side dish.

Wrap baby beetroot in foil. Bake at 180°C for 1 hour or until soft. Once cool, remove skin and finely chop. Prepare 300g pearl cous cous (follow packet directions) and cool. Combine 75ml olive oil with 3 tbsp red wine vinegar, 1/2 cup chopped parsley, 1 tsp ground cumin and 1 tsp honey. Add to beetroot and cous cous, then spoon into radicchio leaves. Top with goat’s curd and chopped walnuts.


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