RECIPE BY:

Michael Wheldon

INGREDIENTS:

• 1 x Coles Australian free range full leg ham, skin removed & fat scored
• 1 jar marmalade spread
• 5 sprigs of rosemary, stalks removed
• 1 bulb of fennel, thinly sliced (dressed with lemon juice to prevent oxidisation)
• 1 red onion, thinly sliced
• 2 oranges, skin removed and sliced
• 120g baby french kale

DRESSING:

• 1 tbsp whole-grain mustard
• ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
• 1 tbsp red wine vinegar
• Pinch of salt

METHOD:

• Preheat oven to 180 degrees.
• In a large baking tray resting on a wire rack, evenly coat the leg in marmalade and rosemary and place in oven for approx 2 hours.
• Whisk the dressing ingredients in a bowl until well combined. In a large bowl, gently toss fennel, red onion, oranges, kale and dressing until everything is evenly coated.
• Carve ham to desired thickness and serve with salad.