This was a very easy and delicious glaze. This time, instead of cutting the fat into diamond shapes, I cut it in horizontal lines. The actual ham was a free range 5 kg half of a leg of pork. Very nice indeed!
Ingredients
Glaze
150 g pineapple juice
95 g orange marmalade
2 tsp soy sauce
1 tbsp maple syrup
1 tbsp brandy
50 g brown sugar
1 - 2 pinches ground cinnamon
1 star anise (optional)
150 g pineapple juice
95 g orange marmalade
2 tsp soy sauce
1 tbsp maple syrup
1 tbsp brandy
50 g brown sugar
1 - 2 pinches ground cinnamon
1 star anise (optional)
Ham
5000 g whole leg cured ham on the bone
whole cloves (optional)
5000 g whole leg cured ham on the bone
whole cloves (optional)
Preparation
Glaze
Place all glaze ingredients into mixing bowl and cook 20-25 min/100°C/speed 3, or until glaze is thick enough to coat the back of a spoon, placing simmering basket instead of measuring cup onto mixing bowl lid.
Place all glaze ingredients into mixing bowl and cook 20-25 min/100°C/speed 3, or until glaze is thick enough to coat the back of a spoon, placing simmering basket instead of measuring cup onto mixing bowl lid.
If not using the Thermomix, just put all ingredients into a small pot and cook at a medium heat for about 20-25 minutes, stirring every so often to make sure they do not burn.
Transfer glaze into a ceramic or glass bowl and set aside to cool.
Ham
Place an oven shelf into the lowest possible position and remove all other shelves. Preheat oven to 180°C and set aside a rectangular baking dish (35 x 30 cm).
Using a sharp knife, cut a circle around the leg bone of the ham through the rind (approx. 10 cm from the end).
Very carefully cut a horizontal line through the centre of the ham, from the top end of the ham to the leg bone, ensuring you only cut the rind and not into the fat. Run your fingers underneath the rind and lift one half of the rind from the layer of fat underneath, then discard rind. Repeat with remaining half of the rind.
Place an oven shelf into the lowest possible position and remove all other shelves. Preheat oven to 180°C and set aside a rectangular baking dish (35 x 30 cm).
Using a sharp knife, cut a circle around the leg bone of the ham through the rind (approx. 10 cm from the end).
Very carefully cut a horizontal line through the centre of the ham, from the top end of the ham to the leg bone, ensuring you only cut the rind and not into the fat. Run your fingers underneath the rind and lift one half of the rind from the layer of fat underneath, then discard rind. Repeat with remaining half of the rind.
Score the fat of the ham approx. 5 mm deep in a diamond pattern, then transfer ham into rectangular baking dish.
Here is a video showing how to do the previous steps.
Brush ⅓ of the reserved glaze over the ham and stud the centre of each diamond with 1 whole clove (optional), pushing the clove into the fat.
Bake for 30 minutes (180°C), then reduce oven temperature to 160°C and cook for a further 45 minutes-1 hour, re-brushing the ham with the glaze every 20 minutes, until the glaze has caramelised and the ham is cooked through.
Transfer ham onto a serving plate, carve and serve.
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