Glazed ham with barberries and pistachios

Recipe by Smeg chef Gavin Berrecloth

This recipe serves 12 - 15

A very luxurious twist on an once every year tradition. You will love the tartness of the barberries, and the stickiness of this date vinegar and saffron honey glaze. Enjoy this recipe anytime of year, not just for Christmas!

PREP TIME 20 minutes

OVEN SETTINGS COOKING > 190oC > 20% humidity > 1 hour / 10 minutes >

EQUIPMENT NEEDS Deep oven tray

SHELF POSITION No. Lowest shelf

INGREDIENTS

5kg Double smoked ham - with the bone in (Peel off the skin. Fat layer to remain)

2 tsp Ground cloves

The glaze

200 g Redcurrant jelly

40 ml Date vinegar

50 g Whole grain mustard

100 g Saffron honey (or regular honey)

35 g Black treacle To finish

25 g Pistachios, peeled/slivered

25 g Dried barberries

1/2 g Dried rose petals

METHOD

1 1cm deep score the fat of the ham, in a 20mm criss-cross pattern.

2 Dust the scored ham fat layer with the ground cloves.

3 Place the redcurrant jelly into a pan, and melt over a low heat.

4 Add the mustard, saffron honey, date vinegar and black treacle. Whisk until combined.

5 Brush 1/3 the mix over the ham and evenly coat.

6 Place the glazed ham into the preheated oven to cook.

7 After 20 minutes of cooking, remove from the oven and reglaze the with the remaining glaze .

8 Return to the oven to fully cook.

9 After another 20 minutes of cooking, remove from the oven and reglaze.

10 Cook for a further 20 minutes.

TO SERVE

Sprinkle the ham, with the pistachio, barberries and dried rose petals. Then carve,