Serves: 6
Prep Time: 30 minutes (plus overnight soak for the buckwheat)
Cook Time: 1 1/2 hours

Ingredients:

Honey Mustard Glazed Ham

• 2 tablespoons Dijon mustard
• 4 tablespoons honey
• ½ cup brown sugar
• 4 cloves garlic, minced (we use a microplane for this)
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ cup water
• 1 x 4.5-5.5kg Mānuka cured champagne ham
• Cloves

Buckwheat and Kumara Salad

• 1 cup buckwheat
• ½ small red onion, halved, thinly sliced
• 2 tablespoons red wine vinegar
• 1 large golden kumara
• ¾ cup lightly packed parsley, finely chopped
• 2 tablespoons olive oil
• ½ teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• 80g feta

Method:

Honey Mustard Glazed Ham

Pre-heat the oven to 180°C. In a heavy-bottomed pot whisk together all the ingredients for the glaze. Bring the glaze to the boil then reduce the heat and simmer for 15 minutes, or until thick and syrupy.
 
While the glaze is reducing, using clean hands, remove the skin from the ham. To do this, gently slide your fingers under the skin to separate the skin from the fat. Discard the skin and then score the fat in a cross-hatch pattern.
 
Put the ham into an oven-proof dish, pour over the glaze then stud with the cloves. Put into the oven and roast for 1 ½ hours or until golden brown. Baste with the glaze in the pan every 20 minutes or so. Once golden-brown remove from the oven and baste once again before serving.

Buckwheat and Kumara Salad

The night before you plan to make this dish, put the buckwheat into a bowl, pour over water to generously cover the buckwheat, then cover with a tea towel and leave on the bench overnight.
 
When ready to make the salad, drain and rinse the buckwheat, put into a pot and cover with 4 cups of water. Bring to the boil then reduce the heat and simmer for 5 minutes or until cooked.
Remove from the heat and run under cold water then drain well.
 
While the buckwheat is draining, put the red onion into a small bowl, pour over 1 tablespoon of the vinegar, mix well and set aside. Cut the kumara into 1cm cubes, drizzle with olive oil, toss then put in the oven to roast alongside the ham for 25 minutes or until golden and cooked through. Remove from the oven and cool.
 
Put the olive oil, remaining red wine vinegar, honey, mustard and garlic into a small glass jar, season with sea salt and freshly ground black pepper and shake to combine.

To Serve:
Put all the salad ingredients into a bowl and pour over the dressing before serving.