Oriental Christmas Ham with
The Wild Walnut Plum Sauce


  • 100% New Zealand Pork Cooked Half Ham on the Bone
  • 1/4 cup cloves
  • Pinch of salt
  • 4 ripe plums
  • ½ cup of The Wild Walnut Plum Sauce
  • 2 Tbsp chopped fresh mint
  • 1 tsp minced ginger
  • 2 spring onions



  1. Carefully lift the skin from the cooked ham. To do this run your clean fingers between the skin and ham and it will come away easily.
  2. Using a sharp knife, score the fat in a criss-cross diamond pattern but only as deep as the fat level. If wished, place a whole clove at the corners of each diamond.
  3. Spread the ham with the 1/2 cup of The Wild Walnut Plum Sauce.
  4. Cook in a preheated oven at 160o C for 45 minutes to glaze. To serve the ham hot, you will need to weigh the ham and cook at 160°C for 10 minutes per 500g.

To make a Plum Salsa addition for serving…

  1. Dice the plums finely.
  2. In a bowl mix together the plums, spring onions, The Wild Walnut Plum Sauce, ginger and mint.
  3. Season with a pinch of salt and serve next to, or on top of, the sliced ham.