The Australian Women's Weekly - - Curtis Stone -

This Christ­mas Coles will of­fer a tra­di­tional bone­less ham topped with crispy crack­ling so it com­bines the best of both hot ham and roast pork with crack­ling. Ac­com­pany with red cur­rant jelly, mango chut­ney and tra­di­tional mus­tard. The ham serves about 8 to 10 peo­ple. To cook, pre­heat oven to 240°C (220°C fan-forced). Re­move ham from the pack­ag­ing and pat dry with pa­per towel. Leave un­cov­ered in the fridge overnight be­fore cook­ing to dry out the skin. Re­move the net and score across the rind, tie with kitchen string to keep a neat shape. Rub ham with 1 ta­ble­spoon of coarse cook­ing salt, place on a rack over a bak­ing tray and roast for about 40-50 min­utes or un­til the skin starts to blis­ter and crackle. Re­duce heat to 200°C (180°C fan-forced); cook for a fur­ther 1 hour or un­til the in­ter­nal tem­per­a­ture reaches 60°C. Re­move from oven and stand for 10 min­utes be­fore carv­ing with a sharp knife.

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