Mark Olive’s Traditional Aussie Feast.

Baked ham with Muntrie berries and Roasted vegetables.
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Mark Olive glazes the Christmas ham. Photograph: Emily Weaving for the Guardian
Serves 12
1 smoked ham (7 to 9kg net weight)
1 ½ cup muntrie berries
Glaze
½ tsp saltbush
½ tsp native pepper
½ tsp sea parsley
½ tsp bush tomato, ground
50ml orange juice
½ cup honey
Roasted vegetables
6 carrots
6 parsnips
6 onions (small)
½ kg chat potatoes
½ pumpkin, sliced into four
Preheat the oven to 180C.
Take the skin off the ham to expose the fat. If you take the ham straight out of the fridge, sit it in warm water for 5 minutes to soften and the skin will peel off easily. Score the fat.
To make the glaze, mix the saltbush, native pepper, sea parsley and bush tomato with the orange juice and sit for 5 minutes to let the herbs swell and release their flavours, then add honey.
Brush the ham with the glaze. Drop the oven temperature to 150C and cook the ham for 1 to 1½ hours, or up to 2 hours depending on the oven. Brush the ham every 15 to 20 minutes.
Sear the vegetables in a nonstick frying pan until they take on a bit of colour. Brush the vegetables with olive oil, place in the oven and they should be ready when the ham is cooked.
If you have any leftovers at the end of the Christmas meal, the ham can be wrapped in a clean wet cloth, placed on a tray, covered with clingwrap and stored in the fridge.
The ham can be sliced off and used in sandwiches, salads, fry-ups and ham and eggs for breakfast.
Leave a bit of meat on the bones then freeze them to use later in a hearty pea and ham soup.
Source: Indigenous Christmas: Mark Olive’s recipe for a traditional Australian feast | Australia news | The Guardian

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