Herbies Spices Recipes
Festive Ham with Cloves and Mustard
Description
This version was developed when Herbie featured on Surprise Chef (Channel 7) many years ago, and has become a family favourite.
Ingredients
At a glance
Chicken & Pork
Serves
15-20
1.8Kg leg ham
20 Herbie’s Spices Cloves Whole
300g cumquat marmalade
300g whole grain mustard
1 teaspoon Herbie’s Spices Star Anise Ground
2 cups pineapple juice
2 cups stout
Methods/steps
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Pre-heat oven to 160ºC.
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Remove skin from ham, score fat into diamonds and press a clove into the centre of each. Place ham in a deep roasting pan.
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For glaze, mix marmalade with mustard and ground star anise and spoon liberally over the ham to coat thickly.
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Flood base of the pan with pineapple juice and stout.
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Bake ham for 25 minutes per kilo, basting occasionally. If the shank darkens too quickly, cover with brown paper.
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Remove from oven when golden, cover with foil and stand about 15 minutes before slicing.
Additional Tips
If you don't have cumquat marmalade, use a good-quality orange marmalade. Excess ham can be sliced and frozen ... and don't forget to save the ham bone for your mid-winter pea soup!
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