Sue's Fantastic Berry Glazed Ham

Ingredients:

• 1/2 Leg of Ham

Glaze:

• ¼ cup gluten free soy sauce or Tamari 
• ¼ cup Dijon Mustard
• 2/3 cup Cranberry Sauce
• ¼ cup brown sugar – firmly packed
• 1 tablespoon oil

Method

• Combine all glaze ingredients in a small pan and stir over heat until the mixture boils.  Reduce heat and simmer for 5 minutes or until mixture thickens.
• Make a decorative cut thru the ham rind about 8 cm from the shank end on the leg. To remove rind, run thumb around the edge of the rind, just under the skin and start pulling rind from the widest edge of ham. Continue to pull rind carefully away from the fat and remove rind completely.
• Gently make shallow cuts into the ham about 1.5 cm apart in a diamond pattern.  Do not cut all the way thru the fat when scoring or it will spread during cooking.  Place the ham on a wire rack in a large baking dish.  Brush with half the glaze.
• Cook in a moderate oven (180 C) for about 45 – 60 minutes or until golden brown, brushing ham with the remaining glaze every 15 – 20 minutes.  
• Serve ham warm or cold.

Suggestions

• Ham can be baked in a hooded BBQ - yum!

Easy As Pizza Base

When mum got a pizza oven for her birthday, Sunday became "PIZZA NIGHT".  It didn't take her long to realise gluten free pizza bases were too costly to buy on a regular basis.  We found this recipe on www.bestrecipes.com.au and thought it was too simple and surely it couldn't work with gluten free flour.  We have had huge success with this recipe and don't buy bases anymore.  Our friends regularly comment on how yummy the base is, and that it doesn't taste gluten free. We like our bases thin & crispy.

Ingredients:

• 1 cup self-raising gluten free flour
• 1/2 cup greek yoghurt (or natural yoghurt)

Method:

• Preheat oven to 180 degrees
• Place flour and yoghurt into bowl and mix with hands until it forms a dough ball - (this can take up to five minutes.)  The mix should not be too sticky - add more flour if required.
• Cut dough in half and place each piece on a sheet of baking paper and work into desired shape - until about 5mm thick.  (I normally flatten bases out with my hands flouring them when needed.  You could use a second sheet of baking paper and a rolling pin instead)
• Parbake pizza base for about 5-6 mins before adding desired sauces and toppings.

Suggestions

• Can add mixed herbs or garlic to base to add extra flavour
• Bases can be made in advance
• Make sure your toppings are gluten free too!
• Also works great made as a flatbread and cooked in oil on the BBQ (nice and easy for camping!)