Homes+ (Australia) - - EASY FOOD -

7kg whole leg ham on bone whole cloves, to stud

8 fresh figs


3/4 cup brown su­gar 1/2 cup fig jam 1/2 cup ap­ple juice

2 tbsp bal­samic vine­gar 1/4 tsp cin­na­mon

ONE Pre­heat oven to 190°C/170°C fan.

TWO Us­ing a small knife, cut through rind of ham 10cm from shank end of leg. Run thumb around edge of rind just un­der skin and above fat layer to sep­a­rate edges all way around. To re­move rind, pull rind away from fat at widest edge of ham; con­tinue care­fully down to shank end. Re­move rind com­pletely.

THREE Score a di­a­mond pat­tern at 2cm in­ter­vals all over ham fat. Cut lightly, about 5mm deep, and not through to meat. Press a clove into cen­tre of each di­a­mond.

FOUR Pour 1 cup wa­ter into a roast­ing pan large enough to hold ham. Place ham on a wire rack in pan.

FIVE To make glaze, com­bine all in­gre­di­ents in a small saucepan and stir over low heat un­til smooth. Strain into bowl, re­serv­ing 2 tbsp glaze (for figs).

SIX Brush one-quar­ter of glaze over ham. Bake for 30 mins, bast­ing ev­ery 15 mins. Cook for a fur­ther 15 mins, bast­ing twice with glaze and juices from pan, un­til glaze caramelises. Re­move from oven and rest for 10 mins.

SEVEN Mean­while, brush figs with re­served glaze and ar­range on an oven tray. Bake for 8-10 mins or un­til start­ing to caramelise. EIGHT Carve ham into slices and serve warm with figs.

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