Serves 20, Prep and Cook: 2 hours, 10 mins

New Idea - - Contents -

8kg cooked whole leg ham Fresh figs and crusty bread,

to serve

GLAZE 1½ cups fig jam 2 x 100g tubs fig paste 355ml bot­tle ap­ple-flavoured

cider ¼ cup brown sugar, firmly

packed 2 tblsps soy sauce 2 tblsps white wine vine­gar ¼ cup Di­jon mus­tard 2 whole star anise 1 To make glaze, com­bine all in­gre­di­ents in a large saucepan over a medium to high heat. Cook, stir­ring un­til smooth. Bring to boil. Gen­tly boil, stir­ring oc­ca­sion­ally, for about 30 min­utes, or un­til thick­ened (about 3 cups). Re­move star anise and dis­card. Trans­fer half the glaze to a bowl. Re­frig­er­ate, cov­ered, un­til ready to serve. 2 Cut through the ham rind, about 10cm from shank end of leg. To re­move rind, run thumb around edge of rind, just un­der skin. Care­fully, pull rind away from the fat, start­ing from the widest edge of ham, up to the cut. 3 Us­ing a very sharp knife, make shal­low, di­ag­o­nal cuts, about 3cm apart, across the ham fat. Re­peat in the op­po­site di­rec­tion to form a di­a­mond pat­tern. Don’t cut all the way through the fat or it will spread when ex­posed to the heat. 4 Wrap shank end of ham in foil. Place ham in an extra large roast­ing pan lined with bak­ing pa­per. Brush with 1 cup of the re­main­ing glaze. 5 Cook in a moder­ately slow oven (160C) for 30 min­utes. Re­move. Brush with half the re­main­ing glaze. Re­turn to oven. Cook a fur­ther 30 min­utes. Re­move. Brush with re­main­ing glaze. In­crease tem­per­a­ture to mod­er­ate (180C). 6 Cook for a fur­ther 30 min­utes, or un­til caramelised. Re­move. Cool slightly. 7 To serve, heat re­served glaze in a small saucepan over a low heat un­til warm. Place warm ham on a plat­ter. Serve with glaze, fresh figs and crusty bread.

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