Ham & Pineapple Ploughman’s

Ham

4-6 kg half ham, bone in

1 container of T&R butchery ham glaze

Method

Preheat oven to 150’c

Peel the skin off the ham, back to the knuckle. 

Score the fat with thin long slices, be careful not to cut into the meat. 

Brush with glaze. And place in the oven. 

Baste with the glaze every 15-20minutes for the next 1.5hrs. 

Set aside until serving.

Pickled Pineapple

1 pineapple, peeled and very finely sliced

300 ml rice vinegar

300 ml water

3 tbs caster sugar

1 tbs sea salt

3 green cardamom seeds, cracked

1 long green chilli, halved

Method

Bring the vinegar, sugar, salt, water and cardamom to a simmer and then allow to cool slightly, 

Place the pineapple slivers into an airtight jar with the chilli and pour brine over the top. 

Seal and store in the fridge until serving for up to a week.

Easy Flatties

(MAKES 12)

500 gm greek yoghurt

500 gm self raising flour

2 tbs sea salt

1 ts baking powder

Olive oil

Black sesame seeds

Method

Combine flour, yoghurt, salt and baking powder. 

This can get sticky so have extra flour or oil on hand. Or use a food processor to combine.

Knead till smooth on a bench. 

Let rest for 1hr in an oiled bowl with a damp tea towel over the top. 

Divide into desired portions and stretch out to 1cm thickness. 

Place on an oiled tray, sprinkle with black sesame and bake for 5-10 mins in 240 oven or grill till 10mins each side. 

Serve all elements with desired cheese - we are having D’affinoir.