Miso-glazed roast ham

Easy Cook - - 12 GREAT MAINS -

Serves 10 Prep 40 mins Cook 5 hrs, plus 1 hr rest­ing 1 un­cooked ham, on the bone (about

5-6 kg) 2 cel­ery sticks 2 onions, halved 2 car­rots, roughly chopped 1 gar­lic bulb, halved small pack each thyme and pars­ley 1 bay leaf 1 tsp black pep­per­corns 1 tsp cloves 1/2 tsp ground nut­meg FOR THE GLAZE 90g de­mer­ara su­gar 50ml cider vine­gar 3 tbsp dark miso paste 3 tbsp heather honey (or reg­u­lar honey) 1 tbsp dry sherry 1 tbsp English mus­tard 1 tsp Chi­nese five-spice 1 Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roast­ing tin and sur­round with the veg, herbs and spices. Pour over 750ml boil­ing wa­ter, then cover with a cou­ple of lay­ers of foil, seal­ing around the tin edges to make a tent. Roast for 4 hrs, turn­ing the oven down to 160C/140C fan/gas 3 halfway through. Re­move the foil, then leave the ham to rest in tin for at least 30 mins.

2 Mean­while, tip all the glaze ingredients into a small pan and bring to a sim­mer, stir­ring un­til mixed. Set aside.

3 Re­heat the oven to 180C/160C fan/gas 4. Lift the ham into a clean roast­ing tin – re­serve the stock to make soup (see right). Cut off the skin, leav­ing a layer of fat all over, then score the fat with a knife in a di­a­mond pat­tern. Roast for 10 mins to al­low some of the fat to ren­der, then paint the glaze evenly on the ham with a pas­try brush. Roast the ham for 15 mins, then glaze again and roast for an­other 15 mins un­til sticky and caramelised. Rest the ham for 30 mins then serve in thick slices. You should have cold leftovers for a few days. PER SERV­ING 552 kcals, fat 32g, sat­u­rates 12g, carbs 15g, sug­ars 14g, fi­bre none, pro­tein 49g, salt 1g

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