SPICED PLUM AND GINGER GLAZE: INGREDIENTS: - 8kg cooked leg ham - 8 star anise - 250g jar plum jam - 1/3 cup shao hsing chinese cooking wine - 2 tablespoons soy sauce - 1/4 cup brown sugar - 2cm piece fresh ginger, sliced - 1/4 teaspoon five-spice powder INSTRUCTIONS: Preheat oven to 180'c / 160'c fan forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Using two toothpicks for each one, attach star anise to ham. Wrap shank end in foil. Place jam, wine, soy sauce, sugar, ginger and five spice in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jam has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard ginger. Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with 1/4 of the jam mixture. Bake, basting with remaining jam mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove and discard toothpicks and foil. Serve. REDCURRANT AND BALSAMIC GLAZE: INGREDIENTS: - 8kg cooked leg ham - 2 teaspoons whole cloves - 210g jar redcurrant jelly (see note) - 1/4 cup brown sugar - 2 tablespoons balsamic vinegar - 1 teaspoon black peppercorns INSTRUCTIONS: Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into the centre of each diamond. Wrap shank end in foil. Place jelly, sugar, balsamic vinegar, peppercorns and ½ cup cold water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jelly has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard peppercorns.
Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 jelly mixture. Bake, basting with remaining jelly mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve. BURNT HONEY AND ORANGE GLAZE: INGREDIENTS: - 8kg cooked leg ham - 2 teaspoons whole cloves - 3 medium oranges - 1 cup honey - 2 teaspoons dijon mustard - 2 garlic cloves, sliced INSTRUCTIONS: Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into centre of each diamond. Wrap shank end in foil. Cut two 5cm-long strips of orange rind from 1 orange. Juice oranges (you'll need 3/4 cup of juice). Place honey in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until deep golden. Add orange juice, orange rind, mustard and garlic. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard orange rind and garlic. Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 of honey mixture. Bake, basting with remaining honey mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve. (Source: Australia's Super Food Ideas December 2011 / January 2012)
Comments