Barbecued Ham with Roast Mustard Fruits

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 2 tbsp whole cloves
• 300 gram bottle Wattie's Bit on the Side Spiced Apricot Sauce
• 500 grams selection dried fruits e.g. apricots, figs, prunes, tart apples
• 3 firm ripe pears, peeled, quartered and cored
• 1/2 tropical gold pineapple, cut away skin, slice into wedges
• 565 grams can lychees in syrup
• 2 tbsp yellow mustard seeds
• 1/2 cup brown sugar
• 3/4 cup dry white wine
• 1/2 cup white wine vinegar
• 1 1/2 tsp mustard powder

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place on a rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham with whole cloves. Brush 1/2 cup Wattie's Bit on the Side Spiced Apricot Sauce generously over ham, pour 2 cups water around the ham.
3. In a separate smaller foil lined baking tray, combine dried fruits, pears, pineapple, lychees and syrup, mustard seeds, brown sugar, wine, vinegar and mustard powder with 1 cup water, mix well.
4. Preheat barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and return to temperature, about 15 minutes. Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until ham is hot through to the bone. Add the tray of mustard fruits to the barbecue for the final 45 minutes cooking time.
5. Serve ham evenly sliced hot or cold, accompanied with Roast Mustard Fruits.