Mus­tard-glazed roast leg of ham with peach salsa

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115g (½ cup, firmly packed) soft brown sugar

125ml (½ cup) ap­ple juice 125ml (½ cup) maple syrup

2 Tbsp whole­grain mus­tard

2 Tbsp Di­jon mus­tard

1 leg of ham, weigh­ing 3-4 kg, skin re­moved

Whole cloves, to dec­o­rate PEACH SALSA

4 peaches, peeled and diced Zest and juice of 1 lime

1 fresh jalapeño chilli, seeded and finely diced

½ red onion, diced or finely sliced

3 Tbsp chopped co­rian­der leaves

2 toma­toes, diced

1 red cap­sicum, finely diced

1 Move an oven rack to the low­est rung, then pre­heat the oven to 140°C (fan­forced). Line a large roast­ing tin with foil or bak­ing pa­per, and place a roast­ing rack in the tin.

2 In a saucepan, com­bine the sugar, ap­ple juice and maple syrup, stir­ring over medium heat un­til the sugar has dis­solved.

Re­move from the heat and stir in the whole­grain and Di­jon mus­tards.

3 Use a sharp knife to score the

Up­date your fes­tive reper­toire with these dishes that are a nod to tra­di­tion while em­brac­ing the flavours of in­ter­na­tional cui­sine

fat of the ham in a di­a­mond pat­tern, tak­ing care not to cut all the way through to the flesh. Stick a clove into the mid­dle of each di­a­mond, then place the ham on the roast­ing rack in the roast­ing tin. Baste all over with the maple syrup glaze.

4 Trans­fer to the oven and roast for 15 min­utes, then baste again with the glaze. Con­tinue to roast for a fur­ther 1¼ hours, bast­ing at 20-minute in­ter­vals. 5 When the ham is nearly ready, gen­tly mix all the salsa in­gre­di­ents to­gether in a bowl.

6 Re­move the ham from the oven and serve with the peach salsa.


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