This celestial ham will be the winning centre-piece of your Christmas table. Sweetly spiced by the whole cloves. The deliciously sticky glaze contrasts beautifully with the salty meat.

Cook Time: 1 hour 25 Minutes |  Serves: 12

Ingredients

8 kilogram smoked leg of ham

1 cup (320g) redcurrant jelly

3/4 cup (240g) cranberry sauce

2 tablespoon lemon juice

1/3 cup (80ml) brandy

whole cloves, to decorate

Method

1. Preheat oven to 180°C/350°F.
2. Cut through the rind of the ham about 10cm (4 inches) from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the cut at the shank end. Remove rind completely. Using a sharp knife, score fat lightly at about 2.5cm (1-inch) intervals, cutting just through the surface of the fat. Score in the opposite direction to form a diamond pattern.
3. To make cranberry and redcurrant glaze, stir jelly, cranberry sauce, lemon juice and brandy in a small saucepan over low heat until combined.
4. Line large baking dish with baking paper; place ham on wire rack in dish. Brush ham all over with glaze; cover shank end with foil.
5. Bake ham 40 minutes; remove from oven, decorate with cloves. Return to oven; bake a further 40 minutes or until browned all over, brushing occasionally with glaze.
6. Cover ham; stand 15 minutes before slicing. Serve warm or cold.

Crispy potatoes served with sizzling garlic and yogurt dip are perfect as a side dish or a snack. They are easy to prepare, and you can make the yogurt dip in advance

Prep Time: 20 Minutes | Bake Time: 30 Minutes |  Serves: 2

Ingredients

500 g baby potatoes, washed and unpeeled
1 tbsp salt
1 tbsp olive oil
your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional
pinch of salt

Yogurt dip:

1/2 bunch fresh parsley, finely chopped
1 clove garlic, finely chopped
1 tsp chilli flakes
1/2 tsp salt
80 ml olive oil
300 g greek yogurt

Method

1. Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
2. While the potatoes cook, preheat the oven to 200⁰C.
3. When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total).
4. While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
5. Serve hot potatoes with yogurt dip. Enjoy!

Fresh & Healthy 6-ingredient avocado salsa. It’s sweet, spicy & undoubtably refreshing. Smooth avocado paired with sweet mango and spicy jalapeño will have you craving more with every bite.

Prep Time: 5 Minutes |  Serves: 6

Ingredients

2 medium mangoes diced
1 avocado diced
1/4 red onion diced
1/2 cup tomato diced
1/2 cup fresh cilantro chopped
1 small lime juiced
1/2 small jalapeno optional
salt pepper to taste

Method

1. Prepare all the ingredients – skin and dice the mangoes, skin and dice avocado, finely chop red onion and cilantro.
2. If using any habanero or jalapeno, remove the stem and seeds and finely dice it.
3. Combine all the ingredients in a medium bowl. Season with salt pepper to taste and fresh lime juice.
4. Enjoy!