Recipes by Di Swann
1. Carefully run your fingers under the skin of the 100% New Zealand Pork Cooked Half Ham on the Bone and lift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place on a rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham withwhole cloves. Brush 1/2 cup Wattie’s Bit on the Side Spiced Apricot Sauce, over the ham. Pour 2 cups water around the ham.
3. In a separate smaller foil lined baking tray, put the dried fruits, pears, pineapple, lychees and syrup, mustard, brown sugar, wine and vinegar. Stir gently to mix.
4. Preheat a lidded barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and return to temperature, this will take about 15 minutes. Turn the gas to low and cook at 200ºC for 1 hour 45 minutes or until hot through to the bone.
5. Add the tray of mustard fruits to the barbecue for the final 45 minutes’ cooking time. Stir through remaining Wattie’s Bit on the Side Spiced Apricot Sauce into the warm mustard fruits. Serve ham evenly sliced hot or cold, accompanied with Mustard Fruits.
Oven Cooking Method: Bake at 180ºC for 30-40 minutes, brushing with glaze every 10 minutes.
To Serve Hot:
Bake at 160ºC, allowing 20 minutes per kilogram, brushing with remaining glaze every 10 minutes, until it has all been used.
For more great pork recipes, visit www.pork.co.nz