Christmas Glazed Ham

INGREDIENTS
2kg cured pork leg, soaked overnight
625ml (2½ cups) water
625ml (2½ cups) apple cider vinegar
bouquet garni
1 onion
1 teaspoon black peppercorns
Cloves

Honey glaze
100g honey
2 tablespoons brown sugar
Juice and rind of 1 orange
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon Dijon mustard

Cherry Chutney
500g cherries, pitted
½ cup currants
1/3 cup brown sugar
1 tablespoon honey
¼ cup white vinegar or white wine vinegar
½ teaspoon ground cinnamon
1 Granny Smith apple, chopped

METHOD
Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns.
Bring to the boil and simmer for 1 1/4 hours.
Remove the pan from the heat and allow the meat to cool in the stock for 1 hour.
Remove the pork leg and reserve some of the stock.
Score criss-cross lines in the rind of the pork leg, and press cloves into the grooves.
Preheat the oven to 180°C.

Honey glaze:
Place all ingredients into a saucepan, and cook until amalgamated.
Place the pork leg into a roasting pan, and coat evenly with the glaze using a pastry brush.
Cook in the preheated oven for 20 minutes, basting with a little stock in regular intervals.
Serve hot or cold with cherry chutney.

Cherry Chutney (makes 3 cups):
Combine all ingredients in a large non-aluminum saucepan.
Stir over low heat without boiling until the sugar dissolves.
Bring to the boil and simmer, uncovered, stirring occasionally until thickened.
Pour into warm sterilized jars; seal when cold.
Keeps for 2 weeks in the fridge.

SERVINGS
8

COMMENTS
"Best ham ever!"

SOURCE
AWW website

Campfire Chocolate Bananas

INGREDIENTS
4 firm bananas
100g chocolate blocks 0r chips (dark or milk)

METHOD
Slice the bananas (skin on) down the inside centre.
Stuff cavity with chocolate.
Carefully wrap in aluminum foil so that they are protected from the hot embers (dull side out), cut off banana stems to make this easier.
Once the camp fire has died down place bananas on hot embers and allow them to cook until banana flesh turns mushy.
Unwrap bananas and eat cooked banana while still in skin with a spoon.

SERVINGS
4

COMMENTS
Scrumptious!

SOURCE
Guest editor Andrew (NZ Scouts ~1990)

Open roast pumpkin & feta pies

INGREDIENTS
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled

METHOD
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.

SERVINGS
20

COMMENTS
Use mini muffin trays to make bite-size versions

SOURCE
Taste.com.au