Glazed Ham with Barberries and Pistachios

INGREDIENTS

SERVES 12-15 PEOPLE

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

FOR THE GLAZE

• 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

METHOD

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