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    Monday, December 21, 2015

    Christmas ham with rhubarb-ginger glaze Recipe

    Christmas ham with rhubarb-ginger glaze Recipe

        3 rosemary sprigs
        340g fresh rhubarb, trimmed, cut into 1.5cm thick slices
        One 4-5.5kg Coles Finest Free Range RSPCA Half Leg Ham
        1 cup Coles Brand White Sugar
        3/4 cup Coles Brand Italian Red Wine Vinegar
        4cm piece (20g) fresh ginger, peeled, very thinly sliced
        2 cinnamon sticks
        2 whole star anise

    Christmas ham with rhubarb-ginger glaze Recipe

        Step 1

        To make the rhubarb-ginger glaze and relish: Sprinkle the sugar over the bottom of a heavy large frying pan over medium heat. Cook without stirring for about 9 minutes, or until the sugar melts and then turns a deep golden brown color. As the sugar browns, tilt the frying pan to distribute the melted sugar, but do not stir.
        Step 2

        Gradually add the vinegar (the mixture will harden). Stir until the caramel begins to melt, about 1 minute. Add the ginger, cinnamon, star anise, and 1 rosemary sprig and stir for about 2 minutes, or until the caramel is mostly melted. Add the rhubarb and 1/4 cup of water and cook for about 10 minutes, or until the rhubarb falls apart and the mixture is jammy.
        Step 3

        Meanwhile, to prepare the ham: Position the oven rack on the bottom rung of the oven and preheat the oven to 180°C (160°C fan).
        Step 4

        Place the remaining two rosemary sprigs in the base of the Curtis Stone Every Day Turkey Roaster. Set the roasting rack in the pan. Remove the skin from the ham, leaving the fat intact. Run a small dull knife over the fat to lightly score it all over. Place the ham on the rack in the roasting pan, cover, and bake for about 1 hour and 10 minutes, or until a meat thermometer inserted into the thickest part of the ham registers 40°C.
        Step 5

        Brush the ham with some of the liquid from the rhubarb relish. Continue to bake, uncovered, for another 25 minutes, brushing the ham with the rhubarb liquid every 5 minutes. The liquid should form a glaze over the ham and the ham should register at least 48ºC on the thermometer. Transfer the ham to a carving board and let it rest for 10 minutes.
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    Item Reviewed: Christmas ham with rhubarb-ginger glaze Recipe Rating: 5 Reviewed By: Mrs. Chef
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