John Core, Sodexo Culinary Nutrition Lead
You may also be interest in...
Our social impact
Our services
From sweet festive bakes to savoury centrepieces and comforting dishes enjoyed in kitchens from Sweden to South Africa, each recipe reflects a shared passion for food and the memories it creates.
Whether you’re inspired to try something new or rediscover an old favourite, we hope this collection brings a little of that festive magic into your own home.
For those living far from where these traditions began, perhaps these recipes will bring back a taste of home and inspire new traditions around your own table.
Serves: 6
Preparation time: 3 hours
Cooking time: 2.5 hours (plus cooling time)
Ingredients:
7 kg pickled leg ham, skin on and scored in a diamond pattern
100g brown sugar
160g liquid honey
80g Dijon mustard
10 whole cloves
40g ground fenugreek
100ml apple juice (100%)
Cracked black pepper
100g pickled Japanese ginger root
Method:
Preheat the oven to 200°C. Place the ham on a lined roasting tray and stud the cloves into the scored skin. In a bowl, mix the honey, brown sugar, fenugreek, and apple juice to make a thick glaze. Brush the ham with Dijon mustard, then cover generously with half of the glaze. Roast for 20 minutes until the glaze begins to caramelise. Remove from the oven, brush with
the remaining glaze, and season with cracked black pepper. Return to the oven for another 20–30 minutes until the ham
is sticky and golden, lowering the heat if the glaze caramelises too quickly. Once cooked, remove and garnish with pickled ginger. Allow to cool
Tip:
Traditionally, Australians wrap the chilled ham in a clean white cloth before serving it at the table — a nostalgic nod to generations past. When the ham is nearly finished, the bone can be repurposed for a hearty ham and split pea soup, extending the flavours of Christmas well beyond the day itself.
