Christmas Ham with Mustard Fruits

Photographer: Kate
Serves 12

Ho Ho Ho,  Hoh yes, I have to admit that I’m really ready to get out of this office. Now that the sun has finally made an appearance, I feel my focus wavering –  leaning to the call of family, feasting and exciting summertime adventures ahead.  This year I’m heading to Wanaka for Christmas then for the first time in years taking a summer roadie to the North Island, to non specific destinations based simply on seeking sunshine. I am excited.  First thing’s first however and next week I will be helping my mum out in the kitchen to prepare a Christmas feast, the one time of the year where overeating is so irresistible that I just consider it is tradition. The ensuing food coma builds the perfect foundation for slow and sleepy conversations with loved ones, as the little people take joy in their new carefully constructed elf made gifts.

In our family the ham usually plays second fiddle to the turkey, but after having a little preview of this 80’s inspired (lets decorate everything with oranges) ham with the addition of mustard fruits (which are so delicious BTW), the turkey may be getting a run for it’s money this year.  Either way, this makes a killer sandwich and will keep the punters happy for days in between trips to the beach and those back yard cricket tests starting up on a patch of grass near you come boxing day.



Mustard Fruits
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 cup white sugar
1 cup apple cider vinegar
2 tsp hot English mustard
1 tsp flaky sea salt
2-3 fresh bay leaves
300 gm dried fruit (I used Central Otago apricots, peaches and cherries)
100 gm dried figs

Stout and mustard glazed ham with candied oranges.
1 free range half ham
2 oranges
¾ cup brown sugar
500mL bottle of stout
2 tsp hot English mustard


Mustard Fruits
1.In a small saucepan lightly toast the coriander seeds.
2.Carefully add the mustard seeds, sugar, vinegar, mustard and sea salt. Stir over medium heat, until the sugar has completely dissolved.
3.Add the bay leaves and bring up to a simmer for 10-15 minutes (the liquid will reduce and thicken slightly).
4.Add the fruit and continue to simmer for 15-20 minutes.
5.Spoon into a sterilised jar, seal with a lid and once cool keep in the fridge for up to 3 months.

Stout and mustard glazed ham with candied oranges
1.Preheat oven to 160°C
2.To remove the rind from your ham cut through the rind about 6cm up from the bone end.
3.Carefully slice under the rind on the underside so you can get your hand in and separate the rind from the fat. The idea is to leave as much of the fat on the ham as possible. You will get a much smoother finish if you use your hand but it is possible to use a small sharp knife if you prefer.
4.Using a sharp knife score the fat in diagonal lines about 3cm apart. The repeat from the other side to create a diamond pattern all over.
5.To serve the ham warm place it in a roasting dish and pour over 400mL of the stout. Place into the preheated oven and every 20min baste with the stout to keep the ham moist.
6. Place the brown sugar, 100mL stout and mustard in a small saucepan. Gently heat until it forms a glaze with a similar consistency to golden syrup.
7.Slice the oranges thinly and set aside.
8.After 2 hours remove the ham from the oven and increase the heat to 180°C
9.Brush a thin coating of the glaze onto the ham, then decorate with the orange slices, fixing them in place with toothpicks.
10.Brush another coating of the glaze over the ham and place into the oven.
11.Cook for a further 30 minutes, basting again with the glaze halfway through the cooking process.
12.Remove the ham from the oven and serve with mustard fruits and all your favourite trimmings.