Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.)
To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well.
Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2 cm. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham. Return to the oven and bake for another 30–60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes before slicing.
Slice the ham and serve with the spiced fruit.
CHRISTMAS MINCE PIES BY PETE EVANS
100 g (1 cup) almond meal
100 g (3/4 cup) coconut flour
60 g (1/2 cup) arrowroot
210 ml coconut oil, chilled
6 tablespoons honey or coconut sugar
100 g raisins
100 g sultanas
50 g dried cranberries
50 g (1/3 cup) currants
50 g golden sultanas
1 granny smith apple, core removed, finely chopped
100 g pineapple, chopped
3 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
zest and juice of 2 oranges
To make the sweet pastry, mix the almond meal, coconut flour and arrowroot in a bowl. Cut the coconut oil into small pieces and work it into the almond meal mixture using your fingertips to form fine crumbs. Add the honey and eggs and mix until it forms a sticky dough. Wrap the dough with plastic wrap and refrigerate for 30 – 60 minutes, or until it is firm enough to roll out. (The dough can be stored refrigerated for up to 1 week and in the freezer for up to 3 months.)
To make the mince filling, place all the ingredients in a saucepan over low heat and stir to combine. Gently simmer, stirring occasionally, for 30 minutes. (Do not boil or it will burn and become bitter.) Turn off the heat, transfer the mixture to the bowl of a food processor and pulse a few times until coarsely chopped. Set aside to cool.
Preheat the oven to 160°C. Grease 10 x 7.5 cm flan tins.
Place the dough between two sheets of baking paper and roll out until 5 mm thick. Transfer the pastry and baking paper to the refrigerator, and chill for 5 minutes to slightly firm. Remove the top layer of baking paper and, using a 9 cm round cutter, cut out 10 rounds. Reroll the offcuts and cut out ten 7 cm star shapes.
Line the prepared flan tins with the pastry rounds and trim to ensure you have smooth clean edges. Because this dough does not contain gluten it will feel quite different to regular dough and may crack a little more easily. If cracks do form when lining the tins, simply bind the dough together with your fingers to seal. Add 2 tablespoons of mince to each pastry case and spread with the back of a spoon until level. Place a pastry star on top of each pie and transfer the pies to a baking tray. Bake for 15 minutes, or until the pastry is golden. Set aside for 5 minutes to cool before removing from the tins and transferring to a wire rack to cool completely.
COB SALAD BY PETE EVANS
1 cup peeled and diced sweet potato
1 cup peeled and diced pumpkin
1 tbsp ghee
4 tbsp sunflower seeds, toasted
4 tbsp pumpkin seeds, toasted
Salt and pepper
4 cups baby spinach leaves
1 cup mixed lettuce leaves
8 eggs, boiled and halved
4 whole eggs
2 cloves garlic, chopped
1 tsp white wine vinegar
½ tsp Dijon mustard
½ tsp lemon juice
½ cup coconut cream
2 tbsp dill, finely chopped
½ tsp apple cider vinegar
Salt and pepper
300 ml extra light olive oil
To make the dressing, place everything except the oil into the bowl of a food processor and process for 1 minute or until well combined. Place the oil into a jug and with the motor running, slowly drizzle the oil in until all is used and dressing has thickened. Check for salt and pepper. Will keep in the fridge in an airtight container or jar for up to 2 weeks.
Preheat oven to 180°C. Line 2 baking trays with silicon paper. Place the sweet potato and pumpkin cubes on 1 tray and drizzle with ghee and salt and pepper. Mix the sunflower and pumpkin seeds together and place on the other tray. Place into the oven and cook for 15 minutes or until the sweet potato and pumpkin is cooked but not too soft. Check the seeds every 5 minutes as they will cook faster than the pumpkin. Remove both trays from oven when done and let cool.
Place the baby spinach and mixed leaves into a large salad bowl and add the sweet potato, pumpkin, seeds, and dress with the ranch dressing. Mix gently to coat the leaves but not break up the leaves and ingredients. Divide between 4 bowls and place 4 halves of boiled egg on top.