GLAZeD HAM BOARD
SERVES 8 ✷ PREP 25 MINS (+ 20 MINS RESTING) ✷ COOKING 1 HOUR 15 MINS
INGREDIENTS
½ leg (about 3kg) double smoked ham
1 tbs whole cloves
125ml (½ cup) maple syrup
1¼ tbs Dijon mustard
1 tbs apple cider vinegar
55g (¼ cup, firmly packed) brown sugar
Toasted sourdough slices, peach wedges, burrata, halved cherry tomatoes, thinly sliced red onion, toasted pine nuts and fresh basil leaves, to serve
Tangy honey vinaigrette
125ml (½ cup) extra virgin olive oil
60ml (¼ cup) white balsamic vinegar
1 tbs honey
¼ cup chopped fresh herb leaves (such as basil, oregano and dill)
METHOD
1 Preheat oven to 180°C/160°C fan forced. Line a large roasting pan with baking paper.
2 Use a small, sharp knife to cut around the ham shank, 10cm from the end. Run the knife around the edge of the ham. Gently lift rind off in 1 piece by running your fingers between rind and fat. Score the fat in a diamond pattern. Stud the centres of the diamonds with cloves. Transfer the ham to prepared pan.
3 Combine the maple syrup, mustard, vinegar and sugar in a bowl. Brush half the mixture over the ham. Pour 250ml (1 cup) water into pan. Roast, basting with remaining mixture every 15-20 minutes, for 1 hour 15 minutes-1 hour 30 minutes or until golden. Set aside for 20 minutes to rest.
4 To make the vinaigrette, combine all the vinaigrette ingredients in a small serving bowl. Season.
5 Transfer the ham to a serving board. Place the dressing bowl on the board. Arrange sourdough, peach, burrata, tomato, onion, pine nuts and basil around the ham to serve.
GET AHEAD
Prep the ham and vinaigrette up to a day before serving.
Dress your ham for success. Wrap the hock with hessian and ribbon. Finish the look with fresh, festive herbs. Michelle Southan, food director
ROAST BUTTeR CHICKeN & SMASHeD POTATOeS
SERVES 4 ✷ PREP 10 MINS (+ COOLING) ✷ COOKING 1 HOUR 45 MINS
INGREDIENTS
700g baby coliban (chat) potatoes, unpeeled
1.5kg whole chicken, trussed
180g pkt Taste Recipe Base Butter Chicken
1 large red onion, cut into thick wedges
1 Lebanese cucumber, peeled into ribbons
Fresh mint leaves and Greek-style yoghurt, to serve
METHOD
1 Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10‑15 minutes or until tender when pierced with a skewer. Drain and set aside to cool slightly.
Meanwhile, place the chicken on a 2.5cm‑deep baking tray. Pour the recipe base into the cavity and over the chicken to
