Now for the main event Meet your new fave recipes for the fes­tive sea­son – roasts, sides and dessert

Better Homes and Gardens (Australia) - - Contents -

Prepa­ra­tion time 25 mins Cook­ing time 1 hour 10 mins Serves 12

8kg whole bone-in dou­ble

smoked ham

350ml wa­ter

Bay leaf sprigs, to dec­o­rate shank Small rose­mary sprigs, to gar­nish,

plus ex­tra to dec­o­rate shank 8 fresh cher­ries, pit­ted and

halved, plus ex­tra to gar­nish Cor­ni­chons, to serve

Di­jon mus­tard, to serve

CHERRY, SPICED RUM AND ROSE­MARY GLAZE 370g jar cherry con­serve 80ml spiced rum

¼ cup brown sugar

1 Tbsp small rose­mary leaves 1 Tbsp Di­jon mus­tard

STEP 1 Put ham on a chop­ping board, skin side up. Us­ing a small sharp knife, cut around ham shank, through rind, 10cm from the end of the shank bone.

STEP 2 To re­move rind from ham, start­ing at op­po­site end to shank bone, insert your fin­ger­tips be­tween rind and fat. Run fingers from side to side, sep­a­rat­ing rind from fat, tak­ing care not to tear rind or fat. Dis­card rind.

STEP 3 Score fat length­ways, in par­al­lel lines 1-1.5cm apart.

STEP 4 Cover shank with foil to pre­vent it burn­ing.

STEP 5 Put one shelf in low­est po­si­tion of oven; re­move all other shelves. Pre­heat oven to 180ºc fan-forced (200°C con­ven­tional). Line a large roast­ing pan with a sheet of bak­ing pa­per, top with a wire rack, then trans­fer ham to pan on top of rack, dec­o­ra­tive side up. Pour wa­ter into pan.

STEP 6 To make the glaze, com­bine all in­gre­di­ents in a small saucepan. Cook over medium heat, stir­ring un­til sugar dis­solves and mix­ture comes to the boil. Re­duce heat to medium and sim­mer for about 5 min­utes, stir­ring un­til mix­ture has re­duced slightly.

STEP 7 Brush a lit­tle glaze over ham un­til fat is com­pletely cov­ered. Bake for 1 hour, bast­ing with re­main­ing glaze every 20 min­utes, un­til light golden.

STEP 8 Wrap shank with cloth (try cal­ico), ar­range bay leaves and ex­tra rose­mary, then tie with rib­bon. Trans­fer ham to a large wide ham stand, and top with halved cher­ries.

STEP 9 Gar­nish top of ham with small rose­mary sprigs and ar­range ex­tra cher­ries around base. Serve with cor­ni­chons and mus­tard on the side.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.