Spiced plum and ginger glazed ham recipe
Ingredients
8kg cooked leg ham
8 star anise
250g jar plum jam
1/3 cup shao hsing Chinese cooking wine (see note)
2 tablespoons soy sauce
1/4 cup brown sugar
2cm piece fresh ginger, sliced
1/4 teaspoon five-spice powder
Spiced plum and ginger glazed ham recipe
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Using two toothpicks for each one, attach star anise to ham. Wrap shank end in foil.
Step 2
Place jam, wine, soy sauce, sugar, ginger and five spice in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jam has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard ginger.
Step 3
Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with 1/4 of the jam mixture. Bake, basting with remaining jam mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove and discard toothpicks and foil. Serve.
Ingredients
8kg cooked leg ham
8 star anise
250g jar plum jam
1/3 cup shao hsing Chinese cooking wine (see note)
2 tablespoons soy sauce
1/4 cup brown sugar
2cm piece fresh ginger, sliced
1/4 teaspoon five-spice powder
Spiced plum and ginger glazed ham recipe
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Using two toothpicks for each one, attach star anise to ham. Wrap shank end in foil.
Step 2
Place jam, wine, soy sauce, sugar, ginger and five spice in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jam has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard ginger.
Step 3
Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with 1/4 of the jam mixture. Bake, basting with remaining jam mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove and discard toothpicks and foil. Serve.
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