Or try this vari­a­tion:

Super Food Ideas - - NEWS -

+ TO MAKE FIG, SHERRY AND HAZEL­NUT-CRUSTED HAM: Com­bine a 284g jar fig jam, ¹⁄³ cup dry sherry, 2 ta­ble­spoons finely chopped fresh sage leaves and ¼ tea­spoon ground cloves in a mi­crowave-safe jug. Mi­crowave on HIGH (100%) for 30 sec­onds or un­til mix­ture is melted. Care­fully trans­fer ¼ cup jam mix­ture to a heat­proof bowl. Add 2 cups skin­less hazel­nuts, roughly chopped. Stir. Set aside. Pre­pare an 8kg cooked leg ham fol­low­ing steps 1 and 2 of Ja­maican Baked Ham (see recipe, below). Place ham on a lightly greased wire rack in a large roast­ing pan. Add enough boil­ing wa­ter to pan un­til it reaches 2cm up side of pan. Brush ham with ½ re­main­ing jam mix­ture. Bake, bast­ing with re­main­ing jam mix­ture ev­ery 20 min­utes, for 1 hour. Re­move ham from oven. Care­fully press hazel­nut mix­ture over ham. Bake for a fur­ther 20 min­utes or un­til hazel­nuts are golden and ham is heated through. Re­move and dis­card foil from shank. Serve.

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