Maple and Mustard Glazed Ham

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You get an A+ for effort.

Serves: Plenty

Nat’s sister Courtney (of Japanese Bean fame) had her engagement party last week.

120 of her closest friends and family, waiters darting around with wine and food, a million candles and fairy lights and animated conversations made for a wonderful and memorable night: everything the beautiful couple deserved.

A big part of the evening’s success came from Courtney’s fastidious focus from spending several years as an Events organiser; spreadsheets, meticulous planning, an innate understanding of the relationship between the increasingly lateness of a night, wine and food.

So I was delegated the glazing of a 10kg ham. A ham destined for around midnight with hundreds of soft, and otherwise illegal breadrolls and a creamy, wholegrain mustard sauce.

A do-it-yourself station where sir or madam was encouraged to match the wine or beer in their hand with a roll or two.

Anyway, here is the simple and very effective glaze I did. A tablespoon or two of finely chopped rosemary would have been a nice addition, though start with this glaze and you’ll be onto a very good midnight thing.


5 – 10kg ham
1 cup maple syrup
4 tbsp brown sugar
4 tbsp seeded mustard
30 cloves


  1. Heat the oven to 180c.
  2. Remove the skin from the ham, keeping as much fat on the flesh as possible. Discard the skin.
  3. Score the fat and pin a clove into each corner of a score, making a quilt pattern as you go.
  4. Mix together the maple syrup, brown sugar and seeded mustard and baste the ham all over the scored fat/flesh.

Salmon with mustardy celeriac mash

Serves: 2

All I can say here is don’t judge a recipe by it’s cover.

Because what this recipe seemingly lacks in ingredients it quite commensurately makes up for in flavour and of course, ease of preparation.

Celeriac might be a bit hard to find – as hard as finding a Harris Farm – though that really is the hardest thing about it all. And at about 300 calories each for the celeriac and maybe another 200 for the salmon, it is a healthy dinner to boot.

This dish really surprised us. Very pleasantly so.


2 salmon fillets
700gm celeriac, peeled to remove all the skin and cubed
2 tsp wholegrain mustard
2 tsp lemon juice
100g baby spinach leaves
Pinch of sugar
Extra virgin olive oil
Salt and freshly cracked pepper


  1. Brush the salmon lightly with olive oil and season. Set aside ready to grill.
  2. Boil the celeriac until tender; about 12 to 15 minutes and drain, reserving 1 tbsp of the water.
  3. Whisk together the mustard and lemon juice, sugar, 1 tbsp olive oil and season.
  4. Heat the grill or a pan and cooked the salmon on both sides for a few minutes and cooked to your liking.
  5. Return the celeriac to the pan and mash; alternatively, use a food processor or a ricer. Heat the celeriac over a low heat, adding the spinach until it is wilted. Stir through 1 tbsp mustard mixture and reserved water and season.
  6. Spoon the mash onto two plates, place a salmon fillet on top and splash with the remaining mustard mixture.