Mustard-glazed roast leg of ham with peach salsa
115g (½ cup, firmly packed) soft brown sugar
125ml (½ cup) apple juice 125ml (½ cup) maple syrup
2 Tbsp wholegrain mustard
2 Tbsp Dijon mustard
1 leg of ham, weighing 3-4 kg, skin removed
Whole cloves, to decorate PEACH SALSA
4 peaches, peeled and diced Zest and juice of 1 lime
1 fresh jalapeño chilli, seeded and finely diced
½ red onion, diced or finely sliced
3 Tbsp chopped coriander leaves
2 tomatoes, diced
1 red capsicum, finely diced
1 Move an oven rack to the lowest rung, then preheat the oven to 140°C (fanforced). Line a large roasting tin with foil or baking paper, and place a roasting rack in the tin.
2 In a saucepan, combine the sugar, apple juice and maple syrup, stirring over medium heat until the sugar has dissolved.
Remove from the heat and stir in the wholegrain and Dijon mustards.
3 Use a sharp knife to score the
Update your festive repertoire with these dishes that are a nod to tradition while embracing the flavours of international cuisine
fat of the ham in a diamond pattern, taking care not to cut all the way through to the flesh. Stick a clove into the middle of each diamond, then place the ham on the roasting rack in the roasting tin. Baste all over with the maple syrup glaze.
4 Transfer to the oven and roast for 15 minutes, then baste again with the glaze. Continue to roast for a further 1¼ hours, basting at 20-minute intervals. 5 When the ham is nearly ready, gently mix all the salsa ingredients together in a bowl.
6 Remove the ham from the oven and serve with the peach salsa.