How To Make The Tastiest Christmas Ham

A family-sized feast you’ll be enjoying for days!

One of the things we love most about the holiday season (apart from the much needed break, the get-togethers with family and friends, and the sharing of gifts) are the feasts that come with all the celebrations. Nothing beats long lazy days of constant grazing, and there’s no dish that keeps on giving quite like Christmas ham complete with pineapple sauce…

Ham

Ingredients:

- 4-6 kg half ham, bone in
- 1 1/2 cups brown sugar
- 1/4 cup Dijon mustard
- 1/3 cup apple cider vinegar

Method:

1. Preheat oven to 150’c.
2. Peel the skin off the ham, back to the knuckle.
3. Score the fat with thin long cuts, being careful not to cut into the meat.
4. Combine sugar, Dijon mustard and apple cider vinegar and warm gently on a medium heat.
5. Brush the ham with glaze and place in the oven.
6. Baste with the glaze every 15-20 minutes for the next 1.5hrs.

Set aside until serving.

Photo by William Meppem

Pickled Pineapple

Ingredients:

- 1 pineapple, peeled and very finely sliced
- 300 ml rice vinegar
- 300 ml water
- 3 tbs caster sugar
- 1 tbs sea salt
- 3 green cardamom seeds, cracked
- 1 long green chilli, halved

Method:

1. Combine the vinegar, sugar, salt, water and cardamom over a medium heat, until it reaches a simmer. Remove from heat and allow to cool slightly.
2. Place the pineapple slivers into an airtight jar with the chilli and pour brine over the top.
3. Seal and store in the fridge until serving for up to a week.

Easy Flatties

- makes 12 small

Ingredients:

- 500 g greek yoghurt
- 500 g self raising flour
- 2 tbsp sea salt
- 1 tsp baking powder
- Olive oil
- Black sesame seeds

Method:

1. Combine flour, yoghurt, salt and baking powder. This can get sticky so have extra flour or oil on hand, or use a food processor to combine.
2. Knead till smooth on a bench.
3. Oil a large bowl and place the dough inside with a damp tea towel over the top. Rest for 1 hour.
4. Divide dough into desired portions and stretch out to 1 cm thickness.
5. Place on an oiled tray, sprinkle with black sesame and bake for 5-10 mins in a 240'c oven, or grill for 5 mins each side.

Serve all elements with desired cheese – we love D’affinoir.

Lucy Tweed is a Sydney-based food and recipe writer, stylist and creator of Every Night Of The Week. For more meal inspiration, check out her new cookbook and follow @everynightoftheweek on Instagram.