Sunday, December 23, 2012

Roasted Smoked Glazed Ham on the Bone

Roasted Smoked Glazed Ham

HINT: Soak ham overnight in cold water if very salty. 
Preheat the oven to 250°C.  Remove the ham rind. Score across the fat in diamond pattern and stick cloves on.  In saucepan melt 1/2 cup English marmalade, 1/2 cup port, 1/2 cup fresh orange juice, 1/4 cup honed, 1 tbsp lemon juice, 1/4 cup dark sugar, and 1 tbsp Dijon mustard on low heat to form a thick paste. Put ham on a rack in baking dish and brush with glaze.  Put in oven.  After 10 mins baste with glaze and reduce temp to 200.  Keep basting with glaze every ten mins.  Done when the glaze is well browned.  Remove and allow to rest before carving.
Sauce to go with ham - cut up 4 Granny Smith apples - add a pat of butter, 2 tbsp brown sugar and 1/2 cup lemon juice - wrap in 2 layers of alfoil, allowing space and place in oven with ham. 
Vegetables: Cut up potato, pumpkin, turnip, beetroot, sweet potato, carrots and some sweet onions (red onions or eshallots).  Steam until starting to go tender.  Coat in olive oil, sea salt, cracked pepper, dry herbs of choice.  Put in small uncovered baking tray and cook with the ham.  Don't put in with ham as juices in pan can be too salty.  You want nice crispy vegetables. 
Serve with steamed greens of choice.

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