Miso-glazed roast ham

BBC Good Food - - Roasts -

‘The meat will shrink back from the bone as this cooks, so don’t worry if the joint doesn’t look the neat­est. You’ll also need to carve around the bone.’ Tommy Banks black­swanold­stead.co.uk

SERVES 10 PREP 40 mins COOK 5 hrs plus 1 hr rest­ing MORE EF­FORT

1 un­cooked ham, on the bone (about 5-6 kg)

2 cel­ery sticks

2 onions, halved

2 car­rots, roughly chopped

1 gar­lic bulb, halved small pack each thyme and pars­ley 1 bay leaf

1 tsp black pep­per­corns

1 tsp cloves

½ tsp ground nut­meg for the glaze

90g de­mer­ara sugar

50ml cider vine­gar

3 tbsp dark miso paste

3 tbsp heather honey (you can use reg­u­lar honey if you can’t find this) 1 tbsp dry sherry

1 tbsp English mus­tard

1 tsp Chi­nese five spice

1 Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roast­ing tin and scat­ter all the veg, herbs and spices around it. Pour over 750ml boil­ing wa­ter, then cover with a cou­ple of lay­ers of ex­tra-wide foil, seal­ing around the edges of the tin to make a tent that will trap the steam. Roast for 4 hrs, re­duc­ing the tem­per­a­ture to 160C/140C fan/ gas 3 half­way through. Re­move the foil, then leave the ham to rest in the tin for at least 30 mins or un­til it is cool enough to han­dle. 2 Mean­while, tip all the glaze in­gre­di­ents into a small pan and bring to a sim­mer, stir­ring un­til ev­ery­thing is mixed. Set aside. 3 Re­heat oven to 180C/160C fan/gas 4. Lift the ham into a clean roast­ing tin – re­serve the stock for soup (see tip, left). Cut off the skin, leav­ing a layer of fat all over, then use a knife to score the fat with a di­a­mond criss-cross pat­tern. Roast for 10 mins to al­low some of the fat to ren­der, then use a pas­try brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a sec­ond layer of glaze and roast for an­other 15 mins un­til sticky and caramelised. Rest the ham for an­other 30 mins be­fore serv­ing in thick slices. You should have left­overs to en­joy cold over the next few days.

PER SERV­ING 552 kcals • fat 32g • sat­u­rates 12g • carbs 15g • sug­ars 14g • fi­bre none • pro­tein 49g • salt 1.0g

For a video on pre­par­ing, scor­ing and glaz­ing a ham, go to bbc­good­food. com

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