Recipes by Di Swann
Place dried mixed fruit, Dijon mustard, white wine, orange juice and brown sugar in a small saucepan. Stir and heat until boiling. Reduce heat and continue cooking for 5 minutes, until the liquid is reduced by two thirds. Remove from heat and stir in the Wattie’s Bit on the Side Cracker Cranberry Sauce. Allow to cool. Serve with the
1. Carefully run your clean fingers under the skin of the 100% New Zealand Ham cooked on the bone to lift it away. Do this slowly so you finish with a smooth layer of fat.
2. Place ham on a baking tray lined with foil. Using a sharp small knife, cut the ham fat layer into a criss-cross pattern.
3. Mix together the Wattie's Bit on the Side Cracker Cranberry Sauceand orange juice and brush this liberally over the ham.
4. To glaze and serve cold, bake at 180°C for 35-40 minutes, brushing with any remaining Cranberry Glaze. To serve hot, bake at 160°C, allowing 20 minutes per kg, brushing with any remaining Cranberry Glaze every 15 minutes.