Pork & food

Showing posts with label Asian. Show all posts

Showing posts with label Asian. Show all posts

Monday, January 9, 2017

Perfect Roast Pork

Ingredients

1 100% New Zealand Pork Shoulder Roast, 2kg piece, bone in
1 Tbsp olive oil
2-3 tsp salt
2 Tbsp flour
1 ½ cups stock or water
700 g bag Wattie’s Rosemary & Garlic Potato Roasters

Rosemary and Garlic Roasters

Tasty skin-on potato pieces from the fields of Canterbury, with a golden, crispy crunch. Generously seasoned with a classic roasting blend of Rosemary and Garlic Potatoes with their skin which increases the fibre content

Method

1. Dry skin of the 100% New Zealand Pork Shoulder Roast. Make sure the skin has thin deep scores right through. Drizzle the oil over and rub into skin. Sprinkle salt over the skin and rub in. Refrigerate for at least 1 hour.

3. Preheat oven to 210°C. Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.

4. Remove pork from the oven and set aside to rest. Tip pan juices into bowl. For super-crispy crackling, remove the crackling from pork and place back on the rack. Increase the oven temperature to 190°C for 10 minutes.

5. To make gravy: Measure 3 tablespoons of the pan juices into a small saucepan. Add flour and cook, stirring, until the flour turns a nut brown. Slowly add stock or water and stir continuously, until the gravy thickens and boils. Reduce heat and simmer for 2 minutes. Season to taste.

6. Slice pork. Serve with Wattie’s Rosemary & Garlic Potato Roasters, seasonal vegetables, gravy and apple sauce.

Tips

Always allow the meat to rest before carving as this allows the juices to re-absorb into the meat.

Using a sharp knife carve the meat across the grain. For shoulder roasts follow the line of the bone.

Italian Pork Cannelloni

Ingredients

1 onion, finely chopped
2 cloves garlic, crushed
½ x 350 g bag Wattie's frozen Free Flow Spinach, defrosted
400 g 100% New Zealand Pork Mince
¼ cup chopped fresh parsley
1 Tbsp tomato paste
2-4 fresh lasagne pasta sheets
400 g can Wattie’s Pesto Style Tomatoes
½ cup grated cheese

Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Method

1. Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.

2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince, parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.

3. Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).

4. Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.

5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.

Tips

Replace pork mince with chicken if preferred.

Smokey Barbecue Pulled Pork

Ingredients

¾ cup Wattie’s Bit on the Side Smokey BBQ Sauce
¼ cup cider vinegar
1 Tbsp Lea & Perrins Worcestershire Sauce
1 tsp prepared mustard
1 tsp dried thyme
1.2 kg boneless pork shoulder, rind removed and fat trimmed
1 onion, chopped
4 cloves garlic, crushed

Smokey BBQ

NEW Wattie's® Bit on the Side® Smokey BBQ Sauce is deliciously rich and smokey. It tastes amazing with grilled or barbecued meats.

Method

1. Preheat the oven to 160°C.

2. Combine Wattie’s Bit on the Side Smokey BBQ Sauce, cider vinegar, Lea & Perrins Worcestershire Sauce, mustard and thyme in a small bowl. Place the pork, onion and garlic in a small casserole dish. Pour over the liquid. Cover and cook in the oven for 2 1/2 hours or until the pork is very tender. Turn the pork occasionally.

3. Remove the pork from the casserole dish and shred with two forks. Return to the casserole and stir through the sauce.

4. Serve with coleslaw in ciabatta rolls.

Oriental Pork Spring Rolls

Ingredients

2 tsp sesame oil
150 g pork mince
2 spring onions, chopped
½ - 1 Tbsp fresh minced ginger
1 clove garlic, crushed
2 Tbsp Sinsin Dark Soya sauce
1 Tbsp sweet chilli sauce
3 cups finely chopped green cabbage
1 small carrot, grated
1 Tbsp cornflour
1 cup mung bean sprouts
8 spring roll wrappers
Chilli Dipping Sauce
¼ cup sweet chilli sauce
juice of half a lime
½ Tbsp chopped fresh coriander

Method

1. Heat the sesame oil in a frying pan. Add the pork mince and spring onions. Quickly stir-fry until the pork colours. Add the ginger and garlic and continue cooking for a further 2 minutes.

2. Add dark soy sauce, sweet Thai chilli sauce, cabbage and carrot. Continue cooking until the vegetables soften.

3. Mix cornflour with 2 tablespoons of cold water and stir into the pork and vegetables with the mung bean sprouts. Remove from heat, season to taste and set aside to cool.

4. Preheat oven to 200°C fan bake or 220°C conventional. Line a baking tray with baking paper.

5. Take 1 spring roll wrapper. Place one eighth of the filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Place seam side down on the baking tray. Repeat with the remaining wrappers and filling.

6. Brush liberally with oil and bake for 15-20 minutes or until golden and crispy, turning once during cooking.

Chilli Dipping Sauce:

Mix ingredients together and refrigerate until ready to serve.

Smokey Chilli BBQ Pork

Ingredients

½ cup Wattie's Smoked Hickory Flavoured BBQ Sauce
¼ cup apple cider vinegar
1 Tbsp finely chopped fresh red chillies or 1 tsp dried
2 Tbsp brown sugar
2 cloves of garlic, crushed
1kg pork slices or pork spare ribs

Method

To make the marinade mix together Wattie’s Smoked Hickory Flavoured BBQ Sauce, apple cider vinegar, chillies, brown sugar and garlic.
Place the pork into a tray and pour over the marinade, ensuring the meat is well coated. Cover and refrigerate. Marinate for 1-2 hours, or overnight if wished.
Heat a lidded barbecue to 200°C.
Remove the pork from the marinade and set the marinade aside. Place the pork on a rack in a tray or on a lined hotplate. Close the lid. Reduce the temperature to medium–low. Use the remaining marinade to glaze the pork every 10 minutes, turning the meat when this is done. Cook time will depend on the thickness of the meat. Pork slices will take longer than spare ribs. To test if the meat is cooked, insert a skewer into the thickest part of the meat. When the juices run clear the pork is cooked. Alternatively use a meat thermometer. Alternatively use a meat thermometer. When cooked, the pork will have an internal temperature of 75°C. Stand for 10 minutes before serving.

Tips

This marinade works well with beef or chicken. Try marinating your kebabs in the marinade. If using pork slices serve with your favourite fried rice or boiled rice and stir fry vegetables. Pork ribs are great but make sure you have plenty of paper towels on hand!

Sticky Pork with Apricot and Cranberry Sauce

Ingredients

½ cup Craigs Apricot Jam
250ml Golden Circle Apricot Nectar juice
2 tsp olive oil
1 tsp salt flakes
1.4 kg loin of pork, scored
water
Apricot & Cranberry Sauce
2 shallots, peeled and finely chopped
125ml Golden Circle Apricot Nectar juice
½ cup Craisins, soaked in ½ cup boiling water
1½ Tbsp red wine vinegar
Freshly ground pepper & salt
1 tsp chopped fresh thyme
1 tsp chopped parsley

Method

1. Heat Craigs Apricot jam and Golden Circle Apricot Nectar juice in a saucepan. Set aside. Massage pork skin with olive oil, then rub with salt. Place in a roasting pan and cook in a preheated oven of 220°C for 20–25 minutes, until the skin is bubbling and crisp. Remove from oven and brush all over with apricot jam mixture.

2. Reduce oven temperature to 180°C and return pork to oven. Continue roasting for a further 50 to 55 minutes or until the internal temperature reaches 68°C. Remove pork from pan and cover with foil to rest.

3. Meanwhile, add shallots to pan and sauté until lightly browned. Add remaining apricot nectar and jam mixture and 125ml Golden Circle Apricot Nectar juice. Add craisins in water, vinegar, and season with pepper & salt. Cook, for 5 minutes. Stir in chopped thyme and parsley. Slice pork and divide amongst plates. Spoon over cranberry sauce.

Ultimate Pork Steak Burger

Ingredients

225 g can Golden Circle Pineapple Slices in Juice, drained and juice reserved
1 ½ Tbsp Lea & Perrins Worcestershire Sauce,
2 Tbsp brown sugar
¼ tsp Chinese five spice
4 pork steaks, approx 2cm thick
1 small ciabatta loaf
4 Tbsp Heinz Seriously Good Aioli or Aioli Lite
lettuce leaves
tomato slices

Method

1. Place reserved pineapple juice,Lea & Perrins Worcestershire Sauce, brown sugar and five spice in a bowl. Add pork steaks and toss to coat.

2. Remove the pork from the marinade and barbecue over medium heat for 3 minutes on each side, brushing with marinade during cooking. Remove from heat and allow pork to rest for 3 minutes.

3. Barbecue the pineapple slices, basting with the reserved marinade until hot and caramelised. Cut the ciabatta loaf in half lengthwise and then in half again to make 4 pieces. Toast one side of the bread on the barbecue.

4. To build the burgers, spread Heinz Seriously Good Aioli or Aioli Lite on the toasted ciabatta slices. Top with lettuce leaves, tomato slices, pork steak and finish with pineapple slices.

Tips

Resting the pork allows the juices to reabsorb ensuring succulent streaks.

Friday, October 7, 2016

Glazed Barbecue-Style Pork Slices with Roasted Winter Vegetables

Ingredients

210 g pack Wattie's Wok Creations Honey Soy Stir Fry Sauce
2-3 tsp minced ginger
2 Tbsp fresh lemon or lime juice
700 g 100% New Zealand Pork Slices
2-3 carrots, peeled & cut into quarters lengthways
2-3 parsnips, peeled & cut into halves or quarters lengthways
4 slices pumpkin or butternut, about 2cm thick, peeled and cut in half
410 g can Wattie's Baby Beetroot,drained

Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

Baby Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their tender best.

Method

1. Mix half the pouch of Wattie's Wok Creations Honey Soy Stir Fry Sauce with the ginger and lemon or lime juice. Use this to marinate 100% New Zealand Pork slices for 30 minutes.

2. Arrange the marinated pork slices on a rack over a baking tray and surround the pork with the raw vegetables. Brush the vegetables with the remaining Wattie's Wok Creations Honey Soy Stir Fry Sauce, reserving a little for the baby beetroot.

3. Fan bake at 200°C for 25 minutes. Turn the meat and vegetables and add the drained Wattie's Baby Beetroot. Brush the beetroot with the remaining Wattie's Wok Creations Honey Soy Stir Fry Sauce, cook for a further 15 minutes or until golden and tender. Serve the pork and vegetables. Garnish with slices of spring onion and sesame seeds if wished.

Crispy Roast Pork with Cranberry Apple Sauce

Ingredients

1 cup fresh breadcrumbs (or use prepared couscous)
½ onion, peeled and finely chopped
1 Tbsp minced fresh ginger
300 g bottle Wattie's Bit on the Side Cracker Cranberry Sauce
2 kg 100% New Zealand Pork boned shoulder, well scored
2-3 Tbsp oil
1 Tbsp salt
Cranberry Apple Sauce
3 apples, peeled, cored and sliced
1 tsp minced fresh ginger
½ tsp ground cinnamon or a small cinnamon stick

Cracker Cranberry

Wattie's® Bit on the Side® Cracker Cranberry is a fruity and slightly tart sauce that is perfect for glazing turkey and ham, as a pizza topping or with cheese. Available in a 300g bottle.

Method

1. In a bowl toss together the breadcrumbs or couscous, onion, ginger and 1/2 cup of the Wattie's Bit On The Side Cracker Cranberry Sauce.

2. Spoon the stuffing into the 100% New Zealand Pork boned shoulder. Tie the pork together with string to secure the stuffing. Rub the pork liberally with oil and salt.

3. Place in a 220°C oven for 20 minutes and then lower the temperature to 170°C for a further 2 hours, until the pork is cooked and crackling crispy.

4. While the pork is cooking, place the remaining Wattie's Bit On The Side Cracker Cranberry Sauce into a saucepan with the apples, ginger and cinnamon and simmer for 15 minutes until tender. Serve the apples hot or cold with the pork.

For more great pork recipes, visit www.pork.co.nz

Tips

This recipe will also work well with a roast boned leg of pork and boned roast loin of pork. The cooking time for the loin will take less time once you lower the temperature; about 1 1/2 hours. To know when pork is cooked, pierce with a carving fork or metal skewer and if the juices run clear it is cooked. If still pink, return to the oven for extra time.

Asian-Style Pork and Vegetables

Ingredients

500 g 100% New Zealand Pork Steaks
1 Tbsp minced ginger
2 cloves garlic, crushed
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp vegetable oil
2 tsp sesame oil
700 g bag Wattie’s frozen Vitality Mix
2 Tbsp sweet chilli sauce
2 tsp cornflour
2 Tbsp cold water

Method

1. Trim excess fat and slice the 100% New Zealand Pork Steaks across the grain into strips. Place in a bowl with minced ginger, crushed garlic, oyster sauce, soy sauce, vegetable and sesame oils. Toss to coat.

2. Heat a wok or deep frying pan. Add the pork and cook for 2-3 minutes until golden and nearly cooked through. Add Wattie’s frozen Vitality Mix and chilli sauce and continue cooking until vegetables are crisp and tender and pork is cooked. Mix cornflour with the water and add to the vegetables. Stir to thicken.

Serve over noodles or rice.

Tips

Suitable pork cuts for this recipe are 100% New Zealand Pork butterfly, sirloin or rump steaks and pork medallions.

Easy Sweet and Sour Pork

Ingredients

300g pork fillet, diced
1 small onion, sliced lengthways
1 red capsicum, deseeded and sliced
1 green capsicum, deseeded and sliced
½ x 225g can pineapple pieces, drained
1 cup cooked jasmine rice
125g pouch Wattie’s WOK Creations Sweet & Sour Stir-Fry sauce

Sweet & Sour

Create a dish with the exotic sweetness and tangy sourness of an Asian inspired class. Made with pineapple juice, garlic, ginger and a hint of tamarind.

Method

1. Heat a dash of oil in a wok (or frying pan) over a high heat. Add pork and onion and stir-fry until pork is golden and nearly cooked.

2. Add capsicums and pineapple, and stir-fry for 3-4 minutes.

3. Pour over Wattie’s WOK Creations Sweet & Sour sauce and sir-fry for a further 3-5 minutes or until meat is cooked.

4. Serve over cooked jasmine rice.

Easy Italian Pork

Ingredients

2 pork loin chops (approx 350g)
1 small onion, sliced
1 small apple, peeled, quartered and sliced
410 g Wattie’s Italian Style Cannellini Beans
1 bay leaf (optional)
1 handful chopped fresh parsley

Italian Style Cannellini Beans

With hints of garlic and basil in a rich tomato-based sauce, Wattie’s Italian style cannellini beans are the simple way to create tasty Italian-inspired meals rich in goodness from only the finest ingredients.

Method

1. Preheat oven to 180°C. Place the pork chops in an oven-proof casserole dish. Scatter over the onion and apple slices.

2. Pour over Wattie’s Italian Style Cannellini Beans. Add 1⁄2 can of water and bay leaf if using. Cover. Cook for 1 1⁄4 - 1 1⁄2 hours until the pork is tender. Stir through chopped parsley.

3. Serve with rice or creamy mashed potato and your favourite green vegetables on the side.

Cranberry and Maple Glazed Ham

Ingredients

4 - 4.5Kg ham cooked on the bone or ½ ham
300ml Watties Bit on the Side Cracker Cranberry Sauce
¼ cup Cottee’s Maple Flavoured Syrup
Zest from ½ orange
12 cloves
6 star anise

Cracker Cranberry

Wattie's® Bit on the Side® Cracker Cranberry is a fruity and slightly tart sauce that is perfect for glazing turkey and ham, as a pizza topping or with cheese. Available in a 300g bottle.

Method

1. Carefully run your fingers under the skin of the ham to lift it away. Do this slowly so you finish with a smooth layer of fat. Place ham in a foil-lined roasting dish.

2. Using a small sharp knife cut the ham fat layer into a diamond pattern.

3. Mix together Wattie’s Bit on The Side Cracker Cranberry, Cottee’s Maple Flavoured Syrup and orange zest. Brush liberally over the ham. Pour 2 cups of water around the ham.

4. To glaze and serve hot, bake at 160°C allowing 15 minutes per Kg, brushing with glaze every 15 minutes. It maybe necessary to top up the water during cooking. To glaze and serve cold, bake at 180°C for 35-40 minutes, brushing with glaze every 15 minutes.

5. Garnish with cloves and star anise before serving.

Tips

BBQ Cooking Instructions: Preheat lidded BBQ to 200°C, place ham in a tray in the centre of the BBQ. Cover and return to temperature. Turn off the two inside burners and leave the two outer burners on and cook at 200°C for approximately 1 hour and 45 minutes, (or until ham is hot through to the bone) brushing with glaze every 15 minutes. To glaze and serve cold cook for 45 minutes.

Herbed Pork Kebabs Italian-Style with Grilled Capsicum Salad

Ingredients

500-600 g 100% New Zealand Pork Leg Steaks
1-2 tsp crushed garlic
juice of 2 lemons
grated zest of 2 lemons
2-3 Tbsp oil
1 tsp fresh ground black pepper
1-2 Tbsp fresh rosemary or thyme leaves
Grilled Capsicum Salad
2 capsicums (any colour)
6 spring onions, trimmed
2 tomatoes, quartered or thickly sliced
2 courgettes, trimmed and quartered lengthwise
1 Tbsp fresh rosemary or thyme leaves

Method

1. Cut the 100% New Zealand pork leg steaks into 3cm pieces and place in a bowl with the garlic, lemon zest and juice, oil, capsicums and rosemary or thyme and toss well to coat. Cover and marinade in the refrigerator for 30 minutes.

2. Thread the pork onto metal skewers and cook under a hot grill or on a medium hot BBQ for 8-10 minutes, turning occasionally. Serve on top of the Grilled Capsicum Salad.

Grilled Capsicum Salad

3. Fan grill the capsicums at 220-240°C until they are well blackened all over. Allow to cool before removing the core and seeds and peeling away the charred skin. Cut capsicums into thick slices.

4. Grill, BBQ or pan fry the spring onions and courgettes until lightly brown.

5. In a bowl, toss together the capsicums, spring onions, courgettes, tomatoes, rosemary or thyme leaves and Eta Balsamic Vinaigrette.

For more great pork recipes, visit www.pork.co.nz

Tips

If using wooden skewers soak in cold water for 30 minutes before threading pork onto skewers.

Ham and Courgette Pasta

Ingredients

4 cups shell pasta (large or small)
dash oil
4 large courgettes, trimmed and grated
5-6 spring onions, trimmed and finely chopped
2-3 100% New Zealand Pork Ham Steaks, diced
400 g can Wattie's Creamy Herb and Garlic Pasta Sauce
½ cup milk, chicken stock or water

Method

1. Cook the pasta in the boiling salted water for 12-15 minutes until al-dente (firm to the bite). Drain well and toss in a dash of oil. Keep warm.

2. Heat a dash of oil in a frying pan and add the courgettes and spring onion and cook over a moderately high heat for about 5 minutes, stirring regularly.

3. Add the diced 100% New Zealand Pork Ham Steaks and Wattie’s Creamy Herb and Garlic Pasta Sauce and milk, stock or water. Simmer for 3-4 minutes until hot.

4. Toss the well-drained pasta through the sauce and serve.

For more great pork recipes, visit www.pork.co.nz

Sunday, March 15, 2015

Asian Pork with vegetables and noodles

Asian Pork

Serves: 4

10 minutes prep time

10 minutes cook time

Ingredients

450 g trim pork steaks, cut into strips
1-2 tbsp sesame oil
salt and pepper
1 onion, peeled and thinly sliced
2 x 400g packet Wattie’s frozen Wok Creations Stir-Fry Malaysian style vegetables.
400 g udon or hokkien noodles
210g packet Wattie's Wok Creations Honey Soy Stir Fry Sauce

Method

1. Season the pork with the sesame oil, salt and pepper. Quickly stir-fry in a hot wok, this may be best done in two batches. Remove pork from wok and keep warm.

2. Add the onion and stir-fry about one minute before adding in the Wattie’s frozen Wok Creations Stir-Fry Malaysian style vegetables .

3. Add the noodles, Wattie's Wok Creations Honey Soy Stir-Fry Sauce and return the pork to the wok. Toss over a high heat until hot. Serve in bowls. If wished garnish with cashew, peanuts or toasted sesame seeds.

Tuesday, December 16, 2014

Italian Pork Cannelloni

Italian Pork Cannelloni

Serves: 4 (makes 8 Cannelloni)

15 minutes prep time

45 minutes cook time

Ingredients

1 onion, finely chopped
2 cloves garlic, crushed
½ 350g bag Wattie's frozen Free Flow Spinach, defrosted
400g 100% New Zealand Pork Mince
¼ cup chopped parsley
1 Tbsp tomato paste
2-4 fresh lasagne sheets
400g can Wattie's Pesto Style Tomatoes
½ cup grated cheese

Method

1. Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.

2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince , parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.

3. Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).

4. Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.

5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.

Tips

Replace pork mince with chicken if preferred.

Lemon & Honey Mustard Glazed Ham

Lemon & Honey Mustard Glazed Ham

Serves: 15

15 Minutes prep time

45 Minutes cook time

Ingredients

100% New Zealand Pork Cooked Half Ham on the Bone
2 lemons, grated zest and juice
½ cup ETA Gourmet Kamahi Honey & Mustard Dressing

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so that you finish with a smooth layer of fat. Place on a lined baking tray.

2. Score fat with a sharp knife. Mix together grated lemon zest, juice, Eta Gourmet Kamahi Honey & Mustard Dressing and brush liberally over the ham. Pour 2 cups water around the ham.

3. To glaze, bake 30-45 minutes at 180°C, brushing with glaze every 10-15 minutes. To serve hot, bake at 160°C, allowing 20 minutes per kilo, brushing with glaze every 15 minutes until it has all been used.

BBQ Cooking Instructions:

Preheat lidded barbecue to 200°C, place ham tray in the centre of the barbecue. Cover and return to temperature. Turn off the two inside burners and leave the two outer burners on and cook at 200°C for 45 minutes to glaze ham. To serve hot, cook for a further hour or until hot through to the bone.

Tips

Decorate ham bone with fresh herbs and tie with flax for a perfect Kiwi Christmas.

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