Sunday Tasmanian - Tassie Living - - DELICIOUS -

“Make a glaze with what you have at hand”


6kg bone-in leg smoked ham 1 tbs ex­tra vir­gin olive oil Mus­tards and horse­rad­ish cream to serve

Pantry glaze

cup (115g) honey cup (80ml) soy sauce ½ cup (125g) brown sugar ¼ cup (60ml) red wine vine­gar Pre­heat oven to 220°C fan-forced. Run [QWT ƂPIGTU WPFGT VJG UMKP QH VJG JCO VQ loosen, then re­move and dis­card. Place ham in a roast­ing dish or tray, brush with QKN CPF RNCEG KP VJG QXGP %QQM OKPWVGU or un­til fat starts to turn golden.

Mean­while, place all glaze in­gre­di­ents in a small saucepan over medium heat. %QQM HQT OKPWVGU QT WPVKN TGFWEGF

Re­move ham from oven and coat with a third QH VJG INC\G %QQM HQT C HWTVJGT min­utes, glaz­ing twice more. Serve sliced with mus­tards and horse­rad­ish cream. NU­TRI­TION • 52G PRO­TEIN • 3G SAT FAT • 28G CARB • 24G SUGARS • 4055MG SODIUM • 440 CAL (1830KJ)

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