500 g savoury short crust pastry (I buy the sheets so that you don't have to roll them out)
7 medium potatoes (Rua or Desiree), peeled and cooked until just starting to get soft
700 g sliced ham
3 tbsp chopped basil
3 tbsp chopped parsley
sea salt and ground pepper
3 eggs
1/3 cup milk
1/2 cup cream
1 extra egg beaten with a little milk to glaze
Grease a 22 cm spring form pan with a little butter
Lay a sheet of pastry in the pan, you might need part of another one to go up the sides
Cut potatoes into 1/2 cm thick slices and layer in pan alternating with sliced ham and a sprinkling of herbs on each layer
Keep repeating the layers of potato and ham and herbs
Press down firmly
Beat eggs with milk and cream and gently pour over potatoes and ham
Cover pie with pastry
Make small slits in pastry
Refrigerate for 30 minutes (put on a plate as it will leak liquid)
Preheat oven 190 degrees
Glaze pie with mixture of extra egg and milk
Bake for 45 minutes
Cover with tinfoil
Bake for 45 minutes
Leave in tin for 10 minutes, cut in to wedges
1 tsp dried oregano
salt & pepper
olive oil
8 medium flour tortillas
1/4 c dijon mustard
8 slices ham
1 1/2 cup grated cheese
1 cup grated mozzarella
onions, sliced thinly
Grated Parmesan, for garnish
Freshly chopped parsley
Cook sliced onions in olive oil until softened (add oregano, salt and pepper)
Assemble quesadillas: Spread mustard onto 4 tortillas, then top each tortilla with 2 slices ham, onions, cheese, and mozzarella. Place remaining 4 tortillas on top.
In a large skillet over medium heat, heat 1 tablespoon oil. Working one at a time, cook quesadillas until both tortillas are golden and cheese is melty, about 3 minutes per side (or put in a sandwich press
While quesadillas are still warm, sprinkle with Parmesan and parsley before slicing into wedges.
Optional
Add cooked sliced chicken
⅓ cup basil pesto
1 ⅔ cups Greek natural yoghurt
⅔ cup olive oil
2 eggs
1 cup grated parmesan
2 ⅓ cups self-raising flour
1 ½ cups grated kumara
100 grams roughly chopped prosciutto or ham
½ cup chopped, semi-dried tomatoes
⅔ cup walnut pieces
Preheat oven to 180˚C and grease 14 loaf mini loaf tray or 12 hole (⅓ cup size) large muffin tin. Put pesto, yoghurt, olive oil and eggs in a big bowl.
Season well with salt and pepper and whisk to combine.
Add cheese, flour, kumara, prosciutto, tomatoes and walnuts and stir together – it will seem quite stiff at this point.
Divide between prepared tins and bake for 20–25 minutes until golden and cooked through. Makes 14 mini loaves
1 whole, cooked champagne ham (ours is 8 kilograms)
Glaze
175-gram jar wholegrain honey mustard
1 cup peach preserves or jam
½ cup packed brown sugar
¼ cup golden syrup
2 teaspoons ground ginger
½ teaspoon ground cloves
1 tablespoon chipotle sauce
2 tablespoons red wine vinegar
Remove the ham from the fridge 1–2 hours before cooking.
Preheat the oven to 160°C fan bake.
Glaze: Place all the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes then cool. The glaze can be made several days ahead.
Ham: Score the skin around the base of the hock, leaving the skin on the hock. Remove the skin from the rest of the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Wrap the hock end in foil.
Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and pour over the glaze. Cook for 1½ hours, basting every 15 minutes until golden and sticky.
Cool for 20 minutes then carefully transfer to a platter.
Serve the ham hot, warm or at room temperature.
1 whole cooked ham (6.5kg)
1 1/2 cups apricot jam
3/4 packed cup brown sugar
1/2 cup whole grain mustard
2 tbsp Dijon mustard
1 tbsp tomato paste
2 tsp ground ginger
1 1/2 cups roasted macadamias, well chopped
Place all ingredients, except nuts in a saucepan and bring to boil
Simmer for 5 mins then cool (Glaze can be made several days ahead)
Remove the skin from ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock
Place the ham in a foil lined baking dish and spread over the glaze
Cook for 1 1/2 hours basting every 15 mins with the glaze in the base of the pan
Turn the dish several times for even colouring
Press the macadamias all over the ham and place back in the oven until they're lightly golden
Allow to cool for at least 20 mins before carefully lifting onto a serving platter
1 x 7kg leg ham
cloves to decorate
500g jar orange or ginger marmalade
1 tbsp grated ginger
1/2 cup whisky or brandy
2 tbsp grainy mustard
Preheat oven to 180 C
Remove the skin from ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock
Score fat into diamonds (not cutting all the way through
Decorate with cloves (place a clove in the middle of each diamond)
Heat marmalade, ginger, whisky and mustard in a small saucepan, then simmer for 5 mins or until thickened
Place ham on a roasting rack in a pan, cover shank with foil
Pour 1 cup of water into pan
Brush a third of marinade on ham
Cook ham for 20 mins, then brush with another third of marinade and cook for a further 20 mins
Brush with remaining marinade and cook for 20 mins or until golden, glazed and sticky
6 free range eggs
2 tbsp thickened cream
2 cups leftover cooked vegetables, such as pumpkin, cauliflower or broccoli
2 cups ham, chopped
4 spring onions, chopped,
1 spring onion, shredded, to serve
180g haloumi, chopped
1/2 cup coriander leaves, to serve
Step 1
Lightly whisk together eggs and cream in a large bowl. Spray a 22cm frying pan with oil and heat on medium. Add vegetables, ham and onion and cook for 2-3 mins, stirring constantly, until lightly browned.
Step 2
Preheat grill to high. Pour egg mixture over ham and vegetables, reduce heat to low and cook for 5 mins, or until frittata is set around the edge but still runny in the centre. Place pan under the grill and cook for 2-3 mins, or until golden brown and just set.
Step 3
Meanwhile, heat a small non-stick frying pan on high. Cook haloumi for 1-2 mins each side, or until crisp and golden. Slide frittata out of pan and top with haloumi, extra onion and coriander. Cut into wedges and serve.
500g cauliflower florets
200g leftover ham, finely shredded
1 garlic clove, crushed
2 tbs finely chopped flat-leaf parsley, plus extra to serve
2 tbs finely chopped chives
1/4 cup (20g) finely grated parmesan
1/4 cup (10g) panko breadcrumbs
1/3 cup (50g) self-raising flour
4 eggs, lightly beaten
1/2 cup (125ml) extra virgin olive oil
Cook cauliflower in a large saucepan of salted boiling water until tender. Drain well and set aside to cool.
Place cauliflower in a large bowl with the ham, garlic, parsley, chives, parmesan, breadcrumbs, flour and eggs, and mix to combine. The cauliflower should break apart as you mix, but don’t be too forceful with it as you want a bit of texture to the finished product. Season to taste.
Heat 2 tbs oil in a large non-stick frypan over medium heat. In batches, add 1/3 cup of fritter mixture and use a spoon to flatten slightly. Cook for 2-3 minutes on each side or until golden brown. Transfer to paper towel to drain. Repeat with the remaining oil and fritter mixture. Scatter with extra parsley and serve with lemon wedges alongside. (These fritters are best eaten hot and crispy out of the pan but the leftovers are also great warmed through and served on toasted sourdough the next day!)
1 tbs extra virgin olive oil
1 small white onion, thinly sliced
6 eggs
1/2 cup (125ml) pure thin cream
1 tbs wholegrain mustard
4 slices ham off the bone, torn
150g brie, cut into slices
Tomato chutney & cornichons, to serve
Preheat oven to 200°C. Heat oil in a large frypan over medium-low heat.
Add onion and a pinch of salt and cook, stirring occasionally, for 10-12 minutes until onion is very soft but not coloured.
Remove from the pan and cool slightly.
Whisk eggs, cream, mustard and onion together in a bowl and season to taste.
Divide mixture between 2 x 500ml- capacity round ovenproof dishes.
Top with ham and brie slices and place in the oven.
Bake for 20-25 minutes until the edges are golden and puffy and the centre is cooked. Serve with tomato chutney and cornichons.
1/4 c. mustard
1 tbsp. honey
4 tbsp. melted butter
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 slider buns
12 slices ham
12 slices cheese
Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.
Step 2
Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.
Step 3
Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.
Step 4
Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.