Name: Cider and mustard-spiced baked ham with piccalilli
Prep time: 40 min
Cook time: 105 min
Total time: 145 min
Yield: 8
Ingredients: 60 ml cider vinegar (¼ cup); 2 tbsp Dijon mustard; 2 cloves; 750 ml apple cider; 180 gm brown sugar; 1½ tsp ground allspice; 1 ham (about 6kg), bone in, skin carefully removed, fat scored; To serve: white rolls and green-leaf salad; Piccalilli; 1 cauliflower, broken into small florets; 250 gm green beans, trimmed; 2 Lebanese cucumbers, cut into 1.5cm pieces; 14 baby golden shallots; 110 gm sea salt; 50 gm cornflour (1/3 cup); 40 gm mild mustard powder; 1½ tbsp each cumin seeds, coriander seeds and ground turmeric; 1.25 litres cider vinegar (5 cups); 200 gm caster sugar; 2 garlic cloves, finely chopped; 1 tbsp fennel seeds; 1½ tsp ground allspice; 1 tbsp grated ginger

Cider and mustard-spiced baked ham with piccalilli

Recipe for cider and mustard-spiced baked ham with piccalilli.

Serves 8

Prep

40M

Cook

1H 45M

Total

2H 25M

You’ll need to begin this recipe two weeks ahead.

Ingredients

60 ml cider vinegar (¼ cup)

2 tbsp Dijon mustard

2 cloves

750 ml apple cider

180 gm brown sugar

1½ tsp ground allspice

1 ham (about 6kg), bone in, skin carefully removed, fat scored

To serve: white rolls and green-leaf salad

Piccalilli

1 cauliflower, broken into small florets

250 gm green beans, trimmed

2 Lebanese cucumbers, cut into 1.5cm pieces

14 baby golden shallots

110 gm sea salt

50 gm cornflour (1/3 cup)

40 gm mild mustard powder

1½ tbsp each cumin seeds, coriander seeds and ground turmeric

1.25 litres cider vinegar (5 cups)

200 gm caster sugar

2 garlic cloves, finely chopped

1 tbsp fennel seeds

1½ tsp ground allspice

1 tbsp grated ginger

Method

Main

1.For piccalilli, combine cauliflower, beans, cucumber, shallots and salt in a large colander placed over a bowl, cover with a tea towel and set aside to drain (overnight). Rinse under cold running water, drain well and set aside. Stir cornflour, mustard powder, cumin seeds, coriander seeds, turmeric and 100ml vinegar in a bowl to form a paste and set aside. Heat sugar, garlic, fennel seeds, allspice and remaining vinegar in a saucepan over medium heat until simmering, add cornflour paste, increase heat to high and stir until thick. Remove from heat, add ginger and drained vegetables, mix to combine, divide among sterilised jars, seal and store in a cool dark place for flavours to develop (2-6 weeks). Makes about 4 cups. After jar is opened, piccalilli will keep refrigerated for a month.

2.Preheat oven to 180C. Combine vinegar, mustard, cloves, 500ml cider and 100gm sugar in a saucepan over medium heat and simmer until reduced slightly (6-8 minutes). Meanwhile, combine allspice and remaining sugar in a bowl, rub over ham and place ham in a large roasting tray. Pour glaze over ham and roast, basting occasionally and topping the pan up with remaining cider, until ham is browned and warmed through (1-1½ hours). Set aside to cool slightly (20 minutes), then serve with piccalilli, white rolls and green-leaf salad.