Top 4 ham glazes

Australian Women’s Weekly NZ - - TEST KITCHEN -

GIN­GER

Com­bine ⅔ cup (230g) honey, ½ cup (115g) glacé gin­ger (chopped coarsely), ½ cup (110g) firmly packed brown sugar and ¼ cup (60ml) wa­ter in a small saucepan. Stir over a low heat un­til the sugar is dis­solved. Blend or process all in­gre­di­ents un­til well com­bined. Brush over ham oc­ca­sion­ally dur­ing bak­ing.

ORANGE AND MAPLE

Com­bine 1 cup (340g) orange mar­malade, ⅓ cup (80ml) maple syrup, ½ cup (110g) firmly packed brown sugar and 1 cup (250ml) dry gin­ger ale in a small saucepan. Bring to the boil; re­duce heat to medium. Sim­mer, un­cov­ered, about 10 min­utes or un­til re­duced by half. Brush over ham oc­ca­sion­ally dur­ing bak­ing.

HERB AND GAR­LIC

Pound 2 tea­spoons thyme leaves, 1 ta­ble­spoon rose­mary leaves, 1 ta­ble­spoon fen­nel seeds, 3 peeled cloves gar­lic and 1-2 tea­spoons sea salt flakes in a mor­tar and pes­tle un­til bruised and fra­grant. Rub the herb mix­ture into the scored fat of the ham. Com­bine 1 cup (250ml) al­co­holic cider and ½ cup (175g) honey in small saucepan; stir over low heat un­til com­bined. Brush over ham oc­ca­sion­ally dur­ing bak­ing.

CHILLI JAM AND STAR ANISE

Com­bine ¼ cup (60ml) soy sauce, 2 tea­spoons grated fresh gin­ger, 4 whole star anise, ½ cup (110g) white sugar, 1 cup (320g) chilli jam and ¼ cup (60ml) shaox­ing (Chi­nese rice wine) in a medium saucepan. Stir over medium heat un­til sugar is dis­solved. Bring to the boil; sim­mer, un­cov­ered, for about 10 min­utes, un­til slightly thick­ened. Brush over ham oc­ca­sion­ally dur­ing bak­ing.

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