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Recipe Ideas

Glazed Ham

Defrost and have the ham warmed to room temperature.

Wash the ham under tap water to remove any residue from the processing.

To remove the skin from the ham, make a small cut just through the skin around the knuckle of the ham, then by using your fingers, push them between the skin and the fat and use the other hand to peel back the skin.

Gently work your way from the top of the ham down to the knuckle.

Score the fat in a diamond pattern, but don’t cut through to the meat or it will dry while baking.

Cooking times are based on 50 min per kg, but really you’re just aiming for it to be hot through to the middle as the ham is already cooked.

Bake at 150 degrees C until within 45 min of total baking time.

Spread with your favourite glaze.

Bake at 160 degrees C for the remaining 45 min.

When finished it is best to cover with foil and let it rest for 15 min before serving.

If you have time you can tip off any fat and then put the remaining marinade into the pan to deglaze.

Add water if necessary -if it looks a bit too runny, add about a tablespoon of butter to give it a smooth look.

Serve over the hot ham.

Our favourite glaze

  • 3/4 cup pineapple juice, 3/4 cup honey (local of course), 1/2 tsp mustard – cooked until thick (you can add a little cornflour to thicken).

Quick and easy glazes

  • 1 cup honey
  • 1/2 cup orange marmalade
  • 1 cup brown sugar & 1 tbsp mustard – (try adding a little whey to make a paste)

Others you might like to try

  • 1 cup brown sugar, juice & grated rind of 1 orange
  • 1 cup pureed apricots, rhubarb or apple sauce
  • 1/2 cup maple syrup, 1/2 cup cider or apple juice & 2 tbsp mustard


Poached Eggs

The secret to cooking perfect poached eggs is to use really fresh, pastured eggs. As there are so few ingredients, poaching really allows the flavour of the eggs to shine.


  • Freckle Farm Eggs
  • Water
  • Sea Salt


  • Half fill a wide and deep pot with water and bring to a light simmer over a medium heat.
  • Add a pinch of sea salt.
  • Crack one of the eggs into a cup and gently pour it into the water in one fluid movement.
  • Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy.
  • A really soft poached egg should take approximately 2 minutes and a soft to firm one will need 4 minutes.
  • When they’re ready, remove them to some paper towel to dry off.
  • Serve immediately with hot buttered toast.

Roast Beef with Creamed Honey Mustard Sauce

Roast Beef

  • 1 teaspoon sea salt flakes
  • 1 teaspoon cracked black pepper
  • 1 tablespoon thyme leaves
  • 1.5kg boneless beef rib eye or topside


  • 125 grams wholegrain mustard
  • 1 1/2 tablespoons honey
  • 1 tablespoon good-quality whole egg mayonnaise

Roast Beef

Preheat oven to 120°C

Brush the beef with oil. Heat a large non-stick frying pan over high heat and cook the beef for 1–2 minutes each side or until brown. Remove from the pan.

Secure with kitchen string and rub the thyme, salt and pepper over the beef. Place on a rack in a baking dish and roast for 1 ½ hours for medium rare.

After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.


Combine all ingredients and whisk together until creamed.

Serve roast beef with creamed honey mustard sauce and roast vegetables.

Jamaican Style Jerk Pork


2kg Pork Loin (bone in or rolled)

Jerk Marinade

  • 5 spring onion
  • 5 sprigs of fresh thyme
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoon ground allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon grated ginger
  • 1 teaspoon cinnamon
  • 2 chillies
  • 1/3 cup soy sauce
  • 2 tablespoons oil
  • 1/4 cup vinegar
  • 1 onion
  • 1/2 cup orange juice
  • 2 cloves garlic


Place all ingredients in food processor and pulse until smooth.


Remove pork from packaging and pat dry with paper towels. Place pork in a large dish/pan and using a paring knife, pierce the meat about 1cm deep all over the pork.

This will aid in the marinating process.
Pour 1 cup of the jerk marinade over the pork loin reserving the remainder, then using your hands, massage and work in well.
Cover and leave to marinate for at least 5 hours in the fridge.

Preheat oven or BBQ to 150 degrees.

Take the pork out of the fridge about 25 minutes to allow it to come back to room temperature.

Place on roasting tray with a rack underneath especially if roasting on the BBQ so that it does not come in contact with direct heat.

Roast for 2.5 to 3 hours, turning the meat and basting with reserved marinade every 20 minutes so the meat cooks evenly.

Allow to rest before slicing, so some of the natural juices are allowed relax.