Mustard fruits are an Italian pantry staple and are poached baby fruits in a mustard spiked syrup. They make the perfect accompaniment to cold meats, cheese or with pork in general.
1 free-range leg ham 250g jar of mixed mustard fruits with the syrup 375ml of apple cider cloves
1. Remove the skin from the ham to expose the fat layer. 2. Using a clean stanley knife score the fat into even lines in two directions, creating a diamond shape. 3. Stud the middle of each diamond with a clove. 4. Chop the mustard fruit into rough pieces; add the syrup and 50ml of apple cider to an electric mixer and blitz until a smooth paste. 5. Place the ham into a large alfoil dish or lined baking tray and pour in the remaining apple cider. 6. Coat the scored ham with a layer of the paste and bake in a 150-degree oven for one and a half hours. Every 15 minutes re-glaze the ham; if you run out of glaze start to use the sticky pan juices. 7. Leave to cool for at least two hours before serving. @annabelleats
