AP­PLE SYRUP-GLAZED HAM

Cuisine - - GINNY GRANT -

SERVES PLENTY / PREPA­RA­TION 35 MIN­UTES / COOK­ING 1 HOUR 10 MIN­UTES

grated zest and juice of 2 oranges 6 ta­ble­spoons (⅓ cup) ap­ple syrup (I used Chan­tal Or­gan­ics,

avail­able at spe­cialty food stores and good su­per­mar­kets) 2 ta­ble­spoons whole­grain mus­tard 2 ta­ble­spoons whisky or brandy 1 ham (I used Grey Lynn Butch­ers Free-Farmed

Cham­pagne Ham) cloves for stud­ding the ham

Put the or­ange zest and juice in a saucepan and sim­mer to re­duce by half. Mix with the ap­ple syrup, mus­tard and whisky. Re­frig­er­ate un­til ready to use.

Pre­heat the oven to 180°C. Care­fully re­move the skin from the ham and score the fat in a di­a­mond pat­tern. Stud cloves in the cen­tre of each in­ter­sected square.

Bring the ham out of the fridge an hour be­fore you plan to cook it. Brush the glaze over the ham and bake, bast­ing with the glaze every 20 min­utes un­til golden – about 1 hour to­tal. (If you are warm­ing the ham right through, then you may need to cover with a foil if the glaze starts to darken too much).

WINE A de­li­cious, tex­tu­ral viog­nier. We rec­om­mend the Askerne Viog­nier 2016.

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