Maple-glazed Ham

350g fine-cut orange marmalade
1/2 cup (125ml) maple syrup
1/2 firmly packed cup (125g) brown sugar
1 cup (250ml) orange juice or apple juice 6kg whole leg ham on the bone
Whole Cloves, to stud

 1. Place marmalade, syrup, sugar and juice in a saucepan over low heat. Cook, stirring, for 3-4 minutes until marmalade dissolves. Increase heat to medium-low and cook for 10 minutes or until reduced by half.

2. Preheat oven to 170°C. Use a small sharp knife to cut around ham shank in a zigzag pattern. Carefully run knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern, then press 1 clove into each diamond.

3. The Pour enough water in a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on rack. Cover shank with foil.

4. Brush ham with a little glaze and bake for 1 hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.

5. Serve warm or at room temperature.

Almond and Raspberry Friands

Makes 12

185g butter, melted
1 cup (125g) almond meal
6 egg whites, lightly beaten
1 1/2 cups (240g) icing sugar mixture
1/2 cup (75g) plain flour (or gluten-free flour like quinoa flour)
24 fresh or frozen raspberries (or sliced strawberries, blueberries, etc.)

Preheat oven to 200°C.
Grease 12 (80ml) rectangular or oval friand pans*, stand on oven tray.
Combine butter, almond meal, egg whites, sugar and flour in medium bowl; stir until just combined.
Divide mixture among prepared pans; scatter with berries.
Bake in oven about 25 minutes; stand in pans 5 min, turn onto wire rack to cool.
Serve dusted with sifted icing sugar.

* Muffin pans can be used. Baking time may need to be adjusted depending on size of pans.

Salmon Patties

Serves 4 (generously)

4 (about 800g) sebago potatoes, peeled, coarsely chopped
2 (about 500g) large salmon fillets, cut into 1cm pieces
1 teaspoon finely grated lemon rind
2 tablespoons coarsely chopped dill
6 green onions, trimmed, thinly sliced
1/2 cup (75g) plain flour
3 eggs, lightly whisked
1 1/2 cups (135g) packaged breadcrumbs
Vegetable oil, to shallow-fry
1/2 cup (125g) mayonnaise
1 tablespoon lemon juice
2 tablespoons coarsely chopped capers
4 small gherkins, finely chopped
Mixed salad leaves, to serve

1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.

2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.

3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.

4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.

5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.

6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.