Mus­tard and red­cur­rant glazed ham with cherry com­pote

Australian Women’s Weekly NZ - - TEST KITCHEN -

SERVES 16 PREP AND COOK TIME 1 HOUR 30 MIN­UTES 300g jar red­cur­rant jelly ½ cup (125ml) tawny port 8kg leg ham 1⅓ cup (95g) hot English mus­tard ½ cup (110g) firmly packed brown sugar 1 medium (240g) orange 500g fresh cher­ries, pit­ted, left whole 1 Pre­heat the oven to 220°C (200°C fan-forced). 2 Com­bine jelly and tawny port in a medium saucepan. Stir over medium heat un­til jelly is melted. Sim­mer, un­cov­ered, for about 8 min­utes or un­til mix­ture is thick­ened slightly. Pour half the glaze into a small heat­proof bowl. 3 Cut through the rind of the ham about 15cm from the hock end of the leg (a zigzag cut looks ef­fec­tive). To re­move rind, run a small sharp knife un­der the rind around the wide end of the leg and each side of the ham if needed. Run thumb around edge of rind just un­der the skin. Start pulling rind from widest edge of ham (Step 3A, below); con­tinue to pull rind care­fully away from the fat up to the hock end. Re­move rind com­pletely. Score across the fat at 2cm in­ter­vals, cut­ting lightly through the sur­face of the fat (not the meat) in a di­a­mond pat­tern (Step 3B). 4 Spread mus­tard all over ham (Step 4A) then sprin­kle with sugar (Step 4B) and press on lightly. Place ham on a large wire rack in a large bak­ing dish. Add 1-2 cups of wa­ter to the dish. Wrap the hock in foil. Bake, un­cov­ered, for about 30 min­utes or un­til the ham is browned. Re­duce oven tem­per­a­ture to 180°C (160°C fan-forced). Re­move ham from the oven, brush ham with some of the glaze in the bowl (Step 5). Bake for a fur­ther 20-30 min­utes or un­til well browned, brush­ing with re­main­ing glaze in bowl halfway through cook­ing. 5 Mean­while, re­move rind from the orange with a zester. (Or, peel rind thinly from the orange us­ing a veg­etable peeler, avoid­ing the white pith. Cut the rind into long thin strips.) Squeeze the juice from the orange – you will need ¼ cup (60ml) for this recipe. Add juice to a small saucepan. Bring to a sim­mer and cook, un­cov­ered, over medium-high heat for 2 min­utes un­til thick­ened slightly. Stir in cher­ries, rind and glaze in saucepan; stir over medium heat un­til the mix­ture is hot. Re­move from heat. Cool. 6 Serve ham with cherry com­pote.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.