1×6kg leg ham
½- ¾ pineapple (fresh & thinly sliced)
100g de-seeded prunes
150g honey mustard
100g Ironbark honey
50ml Lemon ironwood syrup
30g brown sugar
a few cloves
· Trim the skin and nearly all the fat from the leg
· Smear a layer of honey mustard over the ham and decorate with thinly sliced pineapple and prunes, using the cloves to hold them in place.
· Cover the leg with aluminium foil (ensuring foil does not touch the food) and bake in a moderate to hot oven for approximately 2 hours
· Remove the foil and baste the leg with the mixture of honey, lemon ironwood syrup and brown sugar. Bake for a further ½ to 1 hour
With the compliments of Steve Pullen, Executive Chef – The Barn Restaurant, Campbelltown
Commenting is closed for this article.