AT A GLANCE
You'll need to begin this recipe two weeks ahead.
|01||For piccalilli, combine cauliflower, beans, cucumber, shallots and salt in a large colander placed over a bowl, cover with a tea towel and set aside to drain (overnight). Rinse under cold running water, drain well and set aside. Stir cornflour, mustard powder, cumin seeds, coriander seeds, turmeric and 100ml vinegar in a bowl to form a paste and set aside. Heat sugar, garlic, fennel seeds, allspice and remaining vinegar in a saucepan over medium heat until simmering, add cornflour paste, increase heat to high and stir until thick. Remove from heat, add ginger and drained vegetables, mix to combine, divide among sterilised jars, seal and store in a cool dark place for flavours to develop (2-6 weeks). Makes about 4 cups. After jar is opened, piccalilli will keep refrigerated for a month.|
|02||Preheat oven to 180C. Combine vinegar, mustard, cloves, 500ml cider and 100gm sugar in a saucepan over medium heat and simmer until reduced slightly (6-8 minutes). Meanwhile, combine allspice and remaining sugar in a bowl, rub over ham and place ham in a large roasting tray. Pour glaze over ham and roast, basting occasionally and topping the pan up with remaining cider, until ham is browned and warmed through (1-1½ hours). Set aside to cool slightly (20 minutes), then serve with piccalilli, white rolls and green-leaf salad.|