Andy McCutcheonMarmalade Glazed Ham
December 26th 2007 11:19
This is a great festive ham - but don't wait for a special occasion for this recipe.
Ingredients:
1 - Smoked Ham Leg
1 - Bouquet Garnis - with;
1 carrot
1 leek
1 bunch fresh coriander
1 bunch fresh basil
1 bay leaf
Directions:
Insert leg ham into large stock pot with bouquet garnis and fill. Bring slowly to the boil and continue boiling gently for the next 1.5 hours. Allow to cool slightly and remove ham from the stock. Save the stock for soup base at a later date. Place the ham on a cutting board and remove the rind [ that will now feel like rubber ] Cut rind with a knife and insert a sharp knife below the skin - allowing about 1cm of pork fat to remain. Once rind has been removed - cut fat in a diamond pattern across the leg and place in a roasting pan at 275c for about twenty minutes or until fat renders and begins to become crisp. Meanwhile in a saucepan, add your favourite marmalade, fresh rosemary and enough water to thin and bring on heat gently - stirring until thickened. After the twenty minutes remove ham - reduce heat to 160c and glaze ham with the marmalade mixture. Leave for a few minutes allowing the glaze to gel on the meats surface. Repeat and return to oven for about 20 minutes per kilo or about 1 hour for the average leg ham. Reglaze ham often. When ham is cooked, remove from oven and let rest - apply a final glaze. Serve hot or cold. Delicious!!!
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