Better Homes and Gardens (Australia) - - Festive Tipples -

Prepa­ra­tion time: 30 mins Cook­ing time: 50 mins Serves 12

6 kg whole ham leg Co­bram Es­tate Ro­bust Ex­tra Vir­gin Olive Oil (EVOO) for oil­ing pan and glaz­ing ham. Cloves, to stud

1 bunch fresh herbs, berries

or flower buds, to dec­o­rate


330 g jar blood orange


¼ cup brown sugar

1 Tbsp Ro­bust EVOO Finely grated zest and juice of ½ orange (to make 3 Tbsp juice)

STEP 1 Com­bine all mar­malade glaze in­gre­di­ents in a small saucepan. Heat over a high heat. Bring to the

boil, stir­ring un­til smooth. Set aside. (This can be made a day ahead.)

STEP 2 Pre­heat oven to 180°C, en­sur­ing oven rack is at the low­est pos­si­ble po­si­tion.

STEP 3 Put ham on a chop­ping board, rind side up. Us­ing a sharp knife, cut around ham shank, 10cm from end of shank bone, through rind only.

STEP 4 Start­ing at op­po­site end, in­sert thumb and fin­gers be­tween rind and fat.

STEP 5 Run thumb slowly from side to side, peel­ing back rind from the fat as you go.

STEP 6 Re­move rind com­pletely from cut in shank.

STEP 7 Us­ing a small sharp knife, score fat with di­ag­o­nal par­al­lel cuts 4cm apart. Re­peat in the op­po­site di­rec­tion to

cre­ate a di­a­mond pat­tern.

STEP 8 Grease a large roast­ing tray with EVOO. Cover ham shank with foil and trans­fer to tray.

STEP 9 In­sert a clove into cen­tre of each di­a­mond. Brush ham with 2 Tbsp of EVOO and bake (with­out glaze) for 10 min­utes.

STEP 10 Brush ham fat with ¹⁄³ of the glaze. Add 375ml wa­ter to the base of tray. Put in oven and bake, brush­ing with the re­main­ing glaze ev­ery 10 min­utes, for 50 min­utes or un­til golden and sticky.

STEP 11 Re­move foil from shank and trans­fer ham to a plat­ter. Dec­o­rate shank with nap­kin, herbs, berries or flow­ers and slice at the din­ner ta­ble

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