Sweet Chilli and Pineap­ple Jam Glaze

Super Food Ideas - - OUR RECIPES -


440g can crushed pineap­ple in juice 1 small red onion, roughly chopped 3 long red chill­ies, roughly chopped 2 gar­lic cloves, roughly chopped 2 cups caster sugar ¹⁄³ cup white wine vine­gar 2 ta­ble­spoons lime juice 1 tea­spoon fish sauce

1 Drain pineap­ple over a large jug, re­serv­ing juice. Place onion, chilli, gar­lic and ½ cup re­served pineap­ple juice in a food pro­ces­sor. Process un­til finely chopped. Trans­fer to a large saucepan. 2 Add pineap­ple and re­main­ing re­served juice, sugar, vine­gar, lime juice and fish sauce to pan. Stir to com­bine. Cook, stir­ring, over low heat for 5 min­utes or un­til sugar has dis­solved. In­crease heat to medium-high. Bring to the boil. Re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, for 30 min­utes or un­til thick­ened slightly and syrupy. Cool com­pletely be­fore glaz­ing ham (see notes). To glaze ham: Pre­heat oven to 180°C/160°C fan-forced. Us­ing a small sharp knife, cut through ham rind about 8cm from shank. Start­ing at the op­po­site end to shank, run your thumb un­der rind to sep­a­rate it from fat. Peel back and re­move rind. Wrap shank end in foil. Place ham in a large roast­ing pan lined with bak­ing pa­per. Spoon pineap­ple mix­ture over ham, spread­ing to cover. Bake, bast­ing with pan juices ev­ery 20 min­utes, for 1 hour 30 min­utes or un­til ham is golden. Re­move and dis­card foil from shank. Serve. NUTRI­TION: (to­tal) 8164kj; 3.3g fat; 0.05g sat fat; 6.1g pro­tein; 482g carbs; 15.1g fi­bre; 0mg chol; 545mg sodium.

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