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    Tuesday, December 29, 2015

    Sticky caramel ham Recipe

    Sticky caramel ham Recipe

        10kg cooked leg of ham
        Whole cloves, to decorate
        1 cup raw caster sugar
        1 cup orange juice, strained
        12cm-long strip orange rind
        1/2 teaspoon whole black peppercorns
        1 cinnamon stick

     Sticky caramel ham Recipe

        Step 1

        Preheat oven to 180C/160C fan-forced. Cut through ham rind 8cm from shank. Run your thumb under rind to separate it from fat. Peel back, sliding your fingers under rind as you go. Remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern, being careful not to score fat too deeply. Pierce each diamond with a clove. Wrap shank end in foil.
        Step 2

        Place sugar in a small saucepan over medium heat. Cook, occasionally shaking pan, for 4 to 5 minutes or until melted and caramelised. Remove from heat. Carefully stir in juice (the mixture will splatter) to form a toffee-like consistency. Return to heat. Cook for 2 minutes or until toffee dissolves. Add rind, peppercorns and cinnamon. Simmer for 5 minutes or until slightly thickened. Stand for 10 minutes to thicken. Strain through a fine sieve. Discard solids.
        Step 3

        Place ham on a wire rack in a roasting pan. Add boiling water until it reaches 2cm up side of pan. Brush ham with 1/4 caramel mixture. Bake, basting with mixture every 20 minutes, for 1 hour 30 minutes or until golden. Remove foil from shank and serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Sticky caramel ham Recipe Rating: 5 Reviewed By: Mrs. Chef
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