A rockstar Christmas: How Jimmy and Jane Barnes make the perfect ham

Inspired by the food they love and the legendary feasts they share at home with family and friends, Seasons Where the River Bends features recipes and stories from the kitchen table of Jane and Jimmy Barnes - including some festive treats.

1. Preheat the oven to 150° (130° fan-forced). Carefully ease the skin from the ham, leaving an even layer of fat over the meat. Take the skin off the leg of the ham

2. Rub the fat with a thin layer of Dijon mustard, then rub with half the sugar. Score the fat in a diamond pattern. Use toothpicks to attach the pineapple rings all over the ham.

3. Push cloves in the spaces left in between the rings. Use more toothpicks to attach a cherry in the centre of each pineapple ring.

4. Place ham in a large roasting pan.

5. Melt the butter and remaining sugar in a saucepan over medium-low heat. Add the syrup from the pineapple. Stir to dissolve the sugar, then slowly bring to the boil. Add the orange juice, whisky, honey and marmalade. Simmer for 10 to 15 minutes, stirring often to prevent it catching and burning, until reduced and thickened. Taste and add salt or sugar as you feel might be needed.

5. Drizzle half the glaze over the ham. Bake for one hour, basting with more glaze every now and then.

6. Increase the temperature to 160° (140° fan-forced). Bake for a further 30 minutes. Keep stirring around the leg and basting with the rest of the glaze so that the ham does not dry out. The edges of the pineapple rings should be dark and caramelised but not burnt, or they will be bitter.

7. Transfer to a flat platter and decorate with a wide ribbon and branches of bay leaves around the bone. Pour the remaining glaze over the ham and add any remaining pineapple rings.

Serves: up to 20.

1. Cook the potato in a pan of boiling water until soft. Drain, roughly mash, and set aside to cool.

2. In a small bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper.

3. In a medium bowl, stir together the potato, crab meat, panko, and parsley. Fold in the mayonnaise mixture until evenly combined. Form into eight patties.

4. Heat a large frying pan over medium-high heat. Add about 1cm oil and heat until shimmering. Cook the crab cakes in batches for three to five minutes each side, until golden and crispy. Drain on paper towels.

5. Serve the crab cakes with lemon wedges and tartare sauce24.

Notes: If you like, add some chopped dill as well as the parsley, and some finely grated lemon zest.

Makes: 8.

1. Preheat the oven to 180° (160° fan-forced) and line a baking tray with baking paper.

2. Using a stand mixer with a whisk attachment (or hand-held electric beaters and a bowl), whisk the egg whites until almost stiff.

3. Reduce the beater speed to slow, and add half the sugar, 1 tbsp at a time, beating until dissolved between each addition.

4. Once half the sugar has been mixed in, add the remainder in a slow stream, with the beaters still running. Continue to beat for six to eight minutes, until all the sugar is incorporated and no longer grainy, and the meringue is glossy.

5. Sift the cornflour over the meringue and drizzle with the vinegar. Gently fold together until combined.

6. Scoop the meringue onto a rectangular tray, roughly 20cm x 23cm, and spread so it is 3 to 4cm thick.

7. Place the tray on the centre rack in the oven and immediately reduce the temperature to 130° (110° fan-forced). Bake for one hour, then turn the oven off and leave the pavlova to cool for at least an hour in the oven.

8. Invert the pavlova and carefully peel the baking paper from the base. Transfer to a serving platter. Top with whipped cream and fruit.

Serves: 8

1. Bring a medium saucepan of water to the boil. Blanch the broad beans by dropping them into the water and cooking for no longer than two minutes. Transfer to a bowl of iced water for a couple of minutes to stop the cooking. Drain.

2. To peel the beans, use your thumbnail to slit the skin at one end and squeeze gently - the beautiful green bean will pop right out.

3. Wash the basil by soaking it briefly in cold water. Shake off the water and pat dry with paper towels.

4. Trim the tops off the figs then cut the figs into quarters (or sixths if large). Arrange on a serving plate and add the beans. Tear clumps of stracciatella and spread around the dish. Scatter with the basil leaves, then season with salt and pepper. Dress with a drizzle of olive oil and a dash of vinegar to taste.

Notes: To remove the beans from the pods, first string the pod, then run your thumb along the inside, pushing out the beans.

Serves: 8

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