From baked Christmas ham with maple syrup and clove glaze, to a roasted beetroot salad with goat’s cheese and pecans, here are some of Moran’s favourite festive recipes.

BAKED CHRISTMAS HAM WITH MAPLE SYRUP & CLOVE GLAZE

“Cover leftover ham with the skin, then store in a ham bag or pillow case that’s been soaked in a litre of water and 2 tsp white vinegar. Refrigerate it and re-soak it every couple of days.”

SERVES 12

1 whole leg ham on the bone (about 7kg)

20g whole cloves

1 firmly packed cup (250g) brown sugar

2 tbs English mustard

¼ cup (60ml) apple cider vinegar

¼ cup (60ml) maple syrup

Preheat oven to 180°C. Grease a baking tray and line with baking paper. From the end opposite the hock, remove skin from ham, leaving the fat in place.

Cut around the hock to release the skin (reserve). Using a sharp knife, score the fat in a criss-cross pattern without cutting to the meat.

Insert a clove in the centre of each diamond. Place on prepared tray and bake for 30 minutes or until the fat starts to turn light brown.

Meanwhile, to make glaze, combine sugar, mustard, vinegar and maple syrup in a saucepan over medium-high heat and cook, stirring continuously, until sugar is dissolved. Remove from heat.

Continue to bake the ham, brushing with glaze every 10 minutes, for a further 45 minutes or until caramelised. Reinsert any cloves that have fallen out. Rest ham, loosely covered with foil, for 15 minutes before carving.

PER SERVE • 43G PROTEIN • 3G SAT FAT • 26G CARB

• 26G SUGARS • 4380MG SODIUM • 350 CAL (1470KJ)

For more recipes on smoked salmon rillettes with cucumber & rye bread; roasted beetroot salad with goat’s cheese and pecans; pancetta-wrapped beef fillet with horseradish and sage; potatoes roasted in goose fat; chicken gravy; and Chiswick chocolate and orange cake, go to delicious.com.au