Porter, Honey and Mustard Glaze
All Original Recipes by Lorraine Elliott
Each of these glaze recipes makes enough glaze to coat a 7 kilo ham. If there is any left over you can heat the sauces up and serve them with the ham.
- 3 tablespoons Porter beer
- 1 cup honey
- 2 tablespoons Dijon seeded mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
Step 1 - Mix all ingredients together in a bowl.
Mango & Peach Glaze
- 1/2 mango, peeled cut into chunks
- 2 peaches, peeled and cut into chunks
- 1 tablespoon lemon juice
- 2 teaspoons powdered garlic
- 2 teaspoons ground ginger
- 1/2 cup brown sugar
Step 1 - Place all ingredients in a saucepan and bring to a simmer with the lid on. Allow the fruit to soften (about 5 minutes or so depending on how ripe your fruit is). Puree until smooth.
Double Glazed Ham
- 7 kilo Woolworths Gold Triple Smoked Bone-in Half Leg Ham
- 1/2 quantity of Porter, Honey and Mustard Glaze
- 1/2 quantity of Mango & Peach Glaze
- Cloves
Step 1 - Preheat oven to 180c/350F and double line a very large and sturdy baking tray with parchment. Cut around the edge of the ham and remove the skin (it should come away easily). Score the fat a little deeper with a sharp knife (make sure not to cut too deep to the meat). Stick cloves into the fat.
Step 2 - Brush the glazes on the ham and place in the oven for 1.5 hours. Remove and bush more glaze every 30 minutes.
Glass Potatoes
Adapted from Baby Mac via Annabel Crabb
- 2kgs/4.4lbs. potatoes, small, skin on for maximum convenience
- 250ml/8.8flozs. extra virgin olive oil
- 1 tablespoon salt
- Salt and malt vinegar to serve
Step 1 - Preheat oven to 220C/440F and use a heavy cast iron rectangular baking pan (do not use ceramic). Boil or steam the potatoes until tender and a knife can slide in easily. Drain and place on the unoiled pan and using a masher, press down gently but firmly until the tops split.
Step 2 - Pour the olive oil over and season with salt. Place in the oven and roast for 10 minutes and then turn down to 180C/350F and roast for another hour making sure not to touch or turn these potatoes. The bottoms of the potatoes will become crunchy and "glassy". Serve with extra salt and malt vinegar.
Burrata With White Peach and Basil
- 1 burrata
- 1 white peach, cut into segments
- 1-2 tablespoons peach jam
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves
Step 1 - Spoon the peach jam into a serving bowl and place the burrata on top. Place peaches around it and drizzle with oil. Add basil leaves.
Honey Glazed Carrots
- 1kg/2.2lbs carrots, peeled, tops removed and cut into sections (thinner carrots are best for this)
- 75g/3ozs. butter, softened
- 3 tablespoons honey
- Salt and pepper to season
Step 1 - Preheat oven to 180C/350F and line a baking tray with parchment. Melt the butter and honey together and whisk until well combined. Place the carrots on a tray lined with parchment and drizzle with honey butter. Roast for 30-40 minutes or until done (depending on the thickness of the carrots).