Lowveld - Dec 2019

Honey mustard glazed ham
You’ll need: 3kg leg of ham, trimmed and skin
removed; 1 cup smooth orange marmalade;
quarter of a cup Staffords honey; half a cup
orange juice; 3 tbs Staffords Dijon mustard;
cloves for studding; sage for garnish.
To make: Preheat oven to 180˚C. In a
saucepan combine the marmalade, honey,
orange juice and mustard. Cook over low
heat until the glaze has thickened slightly -
around 5 to 7 minutes. Set aside but do not
allow to cool completely. If needed reheat
over low heat for 1 to 2 minutes. Score the
trimmed leg of ham into a 2cm diamond
pattern. Push a single clove Into the centre
of each diamond. Only stud the top of the
ham, or whichever side you’ll be presenting.
Place on a rack above a lined baking sheet.
Generously brush ham with glaze and place
on the lowest rack of the oven. Every 10
minutes remove it from the oven, rotate
and brush on more glaze. Repeat this until
the ham is golden brown, about 40 to 60
minutes, depending on the oven. If the top
begins to brown too quickly, loosely place
a piece of tinfoil over top. Once cooked,
remove from oven and allow to cool slightly.
Sprinkle with sea salt flakes and serve on a
large dish (sliced or whole) and garnish with
fresh sage.
Chocolate raspberry tart
You’ll need: Chocolate pastry - 170g cake flour; 50g icing sugar;
60ml cocoa powder; 2ml salt;100g cold butter, cubed; 1 egg yolk;
60ml water. Filling - 200g raspberries; 500ml cream; 60g caster
sugar; 100g Staffords milk choc disks; 150g Staffords dark choc
disks; 5ml Staffords vanilla extract with seeds; 3 eggs, lightly
whisked; 10ml cocoa powder, for dusting.
To make: For the chocolate pastry, sift the flour, cocoa powder
and icing sugar into a mixing bowl and add salt. Add cold butter
and work into the flour, using your fingertips, until mixture
resembles breadcrumbs. Beat egg yolk with water, add to the
flour mixture and mix until dough comes together. Turn out onto
a lightly floured surface and knead briefly until smooth. Wrap
in clingfilm and place in the fridge for 20 minutes. Then roll the
pastry out on a lightly flour-dusted surface and line a 25cm loosebottomed
tart tin. Chill in the fridge for 20 minutes. Preheat oven
to 190°C. Blind bake the pastry case for 12 to 15 minutes. Remove
from oven and allow to cool.
To make the filling, reduce the oven temperature to 160°C.
Reserve a third of the raspberries for decoration and use
remainder to line the baked tart case. Place the cream and sugar
in a pan and gently bring to the boil. Stir until sugar dissolves,
then remove from heat, add milk choc disks, dark choc disks and
vanilla extract with seeds and stir until smooth. Allow to cool for
5 minutes, then stir in the eggs. Transfer the tart case to a baking
sheet and pour chocolate filling over raspberries. Bake the tart
for 25 to 35 minutes, or until the filling is cooked but still slightly
wobbly in the middle. Allow to cool at room temperature until
set. Decorate with remaining raspberries and a dusting of cocoa
powder round the edges.
For more holiday recipes,
visit getitmagazine.co.za
Festive cooking - hells bells, any cooking - is easier (and tastier) when you use the condiments, baking and specialty
products from the Staffords range. From baking to braaiing, going fancy or keeping it simple, there’s a Staffords product
that will add a little extra punch. You’ll find them at your local supermarket.
December 2019 Get It Lowveld 31