Char sui glazed dou­ble smoked ham

The Australian Women's Weekly - - Clever shortcuts -

Pre-heat oven to 180°C (160°C fan-forced). Re­move pack­ag­ing from a Coles dou­ble smoked half leg of ham. If you have a shank end half ham, us­ing a sharp knife, score the rind about 10cm from the end of the leg then re­move rind by run­ning your thumb un­der the skin then care­fully pull away the rind, leav­ing the fat in­tact. Score the fat at 3cm in­ter­vals just through the sur­face of the top fat. Place the ham on a rack in a large roast­ing pan line with bak­ing pa­per. Com­bine ¼ cup of char sui sauce, 2 ta­ble­spoons of sweet chilli sauce and 1 ta­ble­spoon of grated fresh gin­ger in a small bowl. Brush the ham with half the glaze and cook for 30 min­utes; brush with re­main­ing glaze and cook for a fur­ther 25 min­utes or un­til browned. Serve with Fresh Pineap­ple Salsa.

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