Cranberry and Balsamic Glazed Ham
275 g jar cranberry sauce
1/2 cup (125 ml) balsamic vinegar
1/2 cup (100 g) firmly packed light brown sugar
1 tablespoon Dijon mustard
4 kg half leg cooked ham, on the bone
Whole cloves, to decorate
Preheat the oven to 180°C.
Line a large roasting tray with baking paper and set a rack on top.
Score the fat diagonally at approximately 3 cm intervals in one direction and then the opposite direction, to create a diamond pattern. Press cloves into the fa t in the centre of each diamond, to decorate. Place the ham on the rack of the prepared tray. Pour the glaze over the ham and brush to coat.
Roast Pork with Pistachio Stuffing
1.5 kg boned pork leg
olive oil, for drizzling
30 g butter
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
2 cups (120 g) fresh breadcrumbs
Summer Christmas Pavlova
6 large egg whites , at room temperature
1 1/2 cups (300 g) caster sugar
2 tablespoons corn flour
2 teaspoons white vinegar
1 1/2 cups (375 ml) thickened cream
Spoon the meringue into the centre of the marked disc and spread out to an even thi ckness, creating decorative waves around the edge. Bake for 1 1/2 ho urs, or until slightly crisp on the outside, but not coloured. Turn the oven off and leave the pavlova in the oven, until cooled completely.
To decorate, whisk the cream and icing sugar together using an electric mixer with a whisk attachment, until soft peaks form. Spread the cream over the top of the pavlova and scatter the strawberries and blueberries over the top.