Glazed Ham with Barberries and Pistachios

12.12.22 /



  • 5kg Double smoked ham – with the bone in (Peel off the skin. Fat layer to remain)
  • 2 tsp Ground cloves


  • 200 g Redcurrant jelly
  • 40 ml Date vinegar
  • 50 g Whole grain mustard
  • 100 g Saffron honey (or regular honey)
  • 35 g Black treacle To finish
  • 25 g Pistachios, peeled/slivered
  • 25 g Dried barberries
  • 1/2 g Dried rose petals


  1. 1cm deep score the fat of the ham, in a 20mm criss-cross pattern.
  2. Dust the scored ham fat layer with the ground cloves.
  3. Place the redcurrant jelly into a pan, and melt over a low heat.
  4. Add the mustard, saffron honey, date vinegar and black treacle. Whisk until combined.
  5. Brush 1/3 the mix over the ham and evenly coat.
  6. Place the glazed ham into the preheated oven to cook. (Oven Setting: 190°C)
  7. After 20 minutes of cooking, remove from the oven and reglaze the with the remaining glaze .
  8. Return to the oven to fully cook.
  9. After another 20 minutes of cooking, remove from the oven and reglaze.
  10. Cook for a further 20 minutes.

to Serve

Sprinkle the ham, with the pistachio, barberries and dried rose petals, then carve.

Recipe by Smeg Chef Gavin Berrecloth

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.