Delicious Australia – (12)December 2019

INTERVIEW

SAMANTHA

JONES

FOOD

PHOTOGRAPHY

BEN

DEARNLEY

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

A:Canwedosomething with alcohol?
Like,witha whisky?
C:I thinkweneedtodoCalvados.Soy
sauce.Chilli.Asian-style.Spiceit up.
A:I don’tthinkpeoplewantanAsian-style
ham.Peoplearetraditionalists.
C:Vegemite?
A:Oh,okay.ArewegoingforanAussie
hamthen?Whataboutinstead of cloves
weusedsomething else?
C:Fingerlimes?
A:I don'tknowaboutthat.
C:Wecoulddostock,maplesyrup,
Vegemite.Butweneeda sourelement.
A:Wait,I thinkweneedtogobackto
thealcohol.Our audience loves recipes
withbooze!
C:Alright.Cherryham?
A:Cherriesarein season,yes!
C:Wecanmakeit reallyeasyanduse
a blackcherrypreserveaswellasfresh.
A:Canwedothecherry and alcohol
together,though?
C:Kirsch?
A:Nobodybuysthat.Rum?
C:Yes,rum!Wecanboiltherumand
maceratethefreshcherriesin thatwith
therestoftheglazeingredients.
A:I likea hamwithcherries.
C:Whatif wegoreallyAussie and do
rumandCoke ham?
A:Yes!
C:MyrumandCokehamwillgooff!
A:I saidrum,andI saidcherries!I can’t
believeyou’restealingmyidea.
C:It wasa collaborationactually!
A:RumandCoke– it’sthedrinkthat
everybodylovestohatebecauseit was
theonetheyhadwhentheywere first
drunk.Andprobablyunwell.
C:It’snostalgiain a glass.It’sthe
caravan-park-by-the-beach holiday all

wrappedupin a glass.

A:It’sthetrue

Australianham.

RumandCokeis

in myblood.

C:Thechefandthebutchertakerum

andCokefromthe back room to the

frontroom.

A:We’renotgoingtobemarginalised

anymore.We’rebringing rum and Coke

tothenation!

C:Wedon’twanttomakeit toobogan.

A:Canyouputa pairofthongsnext to

thehamin thephotoshoot?

C:No.We’regoingtousea top-tier rum.

A:No,everyonehasa bottleof

Bundabergin thebackofthe cupboard,

we’ll use that. No waste!

RUM,COKE& CHERRY

GLAZEDHAM

SERVES 14+

(^1) / 4 cup(60ml)Bundabergrum
500gjarblackcherry preserve
700mlCoca-Cola
400gbrownsugar
100gfreshcherries,pitted,halved, plus
extraleftwhole,toserve
Peelandjuiceof1 orange
2 tspgroundmixedspice
7kg whole leg ham on the bone
Tomaketheglaze,placeallingredients,
excepttheham,ina saucepanover
mediumheat.Stirtodissolvesugar,then
bringtotheboil.Reduceheattomedium
andsimmerfor20-25minutesuntil
reducedbyone-quarterandslightly
thickened.Strainintoa heatproofjugand
setaside,reservingthesolidsfora garnish.
Preheat oven to 200°C. Line a large,
ColinFassnidgeandAnthonyPuharichchannel
theirinnerSantasanddeliverthegoodswithan
all-Aussie ham that will bring out Christmas cheer.
deeproastingpanwithbakingpaper.
Usinga smallsharpknife,cutaroundthe
hamshank,thencarefullyruntheknife
undertheskinaroundtheedgeofthe
ham.Gentlyliftofftheskinin 1 pieceby
runningyourfingersbetweentheskinand
thefat.Discardtheskinand trim the fat so
itis 5mmthickallover.
Pourhalfoftheglazeintotheprepared
pan,thenplacethehamfat-sidedownon
top.Pouroverremainingglazeandroast
for 50 minutes.Carefullyturntheham
overandbastewithglazethenroast,
bastingevery10-15minutes,fora further
40 minutesoruntilcaramelised.Remove
thehamfromtheovenandcoolslightly
beforeplacingona servingplatter.
Spoonoveranyremainingglazefrom
theroastingpanandscatterreserved
ingredientsoverthe ham. Serve with
fresh cherries.
Traditionalfestivehamsareusually
cutfromtheshank,ortheleg,as
thefatcontentis higher– thisis
keytoa juicyham– andthebone
makesit easiertocarve.If you
purchasea smoked,curedorbaked
ham,thereis noneedtocookit.
Simplymakea glaze,removetheskin
andscorethefatbeforebrushing on
the glaze and baking.
BUTCHER’SCUT
CHRISTMAS HAM
58 delicious.com.au
MEAT MARKET.