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    Friday, January 01, 2016

    Sticky orange and beetroot glazed ham Recipe

    Sticky orange and beetroot glazed ham Recipe

        8kg whole leg ham, on the bone
        Hoyts Whole Cloves, to decorate
        250ml (1 cup) water


        185ml (3/4 cup) honey
        4 strips orange rind
        2 dried bay leaves
        1 small sprig fresh rosemary
        1/2 teaspoon black peppercorns
        185ml (3/4 cup) fresh orange juice
        1 (about 275g) beetroot, peeled, coarsely chopped
        1 tablespoon Masterfoods Dijon Mustard
        2 teaspoons balsamic vinegar

    Mulled Wine Jelly, to serve

        1 cup red wine
        3/4 cup orange juice, strained
        1/2 cup caster sugar
        4 strips orange rind
        2 whole cloves
        1 cinnamon stick
        4 McKenzie's Gelatine Leaves

    Sticky orange and beetroot glazed ham Recipe
        Step 1

        Preheat oven to 170°C. Place an oven shelf in the lowest position and remove the other shelves. Line a large roasting pan with baking paper.
        Step 2

        To make the glaze, bring honey, orange rind, bay leaves, rosemary and peppercorns to the boil in a large saucepan over high heat. Reduce heat to low. Simmer for 4-5 minutes or until dark golden. Stir in the orange juice, beetroot, mustard and vinegar. Simmer for 12 minutes or until glaze thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
        Step 3

        Use a sharp knife to cut around the ham shank in a zigzag pattern, about 10cm from the end. Run the knife under the rind around the edge of the ham. Carefully lift off the rind in one piece, running your fingers between the rind and the fat.
        Step 4

        Score the fat in a diamond pattern about 5mm deep. Stud the centres of the diamonds with cloves.
        Step 5

        Pour the water into the prepared pan. Place the ham on a wire rack in the pan. Wrap the shank in foil. Pour half the glaze over the ham and brush to evenly coat. Bake, brushing with glaze every 20 minutes, for 1 hour 15 minutes or until golden. Set aside for 15 minutes to rest. Transfer to a platter. Serve warm or at room temperature with Mulled Wine Jelly.
        Step 6

        To make mulled wine jelly: Stir wine, orange juice, caster sugar, cloves, orange rind and cinnamon stick in a saucepan over medium-low heat for 3 minutes or until sugar dissolves. Simmer for 1-2 minutes until aromatic. Cool for 3 minutes. Place 4 gelatine leaves in a bowl and cover with cold water. Set aside for 5 minutes to soften. Squeeze out excess liquid. Stir gelatine leaves into wine mixture until dissolved. Cool for 10 minutes. Strain into one sterilized 500ml (2 cup) jar or two sterilized 250ml (1 cup) jars. Chill for 6 hours or until firm. Serve at room temperature.

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    Item Reviewed: Sticky orange and beetroot glazed ham Recipe Rating: 5 Reviewed By: Mrs. Chef
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