92 GOURMET TRAVELLER
Whisky and honey-glazed ham
SERVES 8-10 // PREP TIME 10 MINS // COOK 1 HR 30 MINS“Nothing prolongs the festive spirit like carving Christmas
ham days or even weeks later,” says Lewis. “The prospect of
snacking on slices of it over summer make this sticky glazed
ham a must. Truly a gift that keeps on giving.”Pictured p86.½ leg ham (about 5kg),
rind removed
20 gm (¼ cup) cloves
HAM GLAZE
Peeled rind of 2 oranges,
plus 500ml (2 cups)
strained orange juice
250 gm honey
375 gm caster sugar
125 ml Scotch whisky, such
as Monkey Shoulder1 For ham glaze, combine
orange rind and juice, honey,
sugar and a pinch of sea salt in
a large saucepan over medium
heat. Bring to the boil, stirring
occasionally, until syrupy and
temperature reaches 118°C on
a sugar thermometer. Remove
from heat and slowly add whisky
(be careful, hot glaze can spit
and bubble over rapidly). Cool
to room temperature before
glazing the ham.2 Preheat oven to 200°C.
Score ham in long continuous
strokes about 1cm apart before
rotating ham and repeating
in the other direction to form
a diamond pattern (be careful
not to cut into flesh). Stud with
cloves (Lewis likes to place
them where every cut intersects- it’s a little more work, but you
get a stronger clove flavour
when the ham is cooked). Place
ham in a roasting pan and pour
glaze over to coat completely.
Reposition any cloves that
have moved, then bake ham,
basting with pan juices and
any remaining glaze every
15 minutes or so until ham
is caramelised all over and
warmed through (1¼-1½ hours).
Cool briefly, then slice to serve.
Wine suggestion 2016
Frederick Stevenson Hongell
Grenache from the Barossa
Valley, served chilled.
¼ cup coarsely chopped
flat-leaf parsley
2 tbsp coarsely chopped dill
2 tbsp coarsely chopped
tarragon
12 thyme sprigs
1 preserved lemon, flesh
discarded, rind soaked
in water for 5 minutes
to remove excess salt
35 gm (½ cup) fresh fine
breadcrumbs
60 gm unsalted butter,
coarsely chopped
1 (1.6kg) chicken, preferably
organic
50 ml olive oil1 Preheat oven to 180°C.
Process herbs, preserved lemon,
breadcrumbs and 40gm butter
in a food processor, scraping
down sides occasionally, until
well combined.Roast chicken with preserved
lemon and herbs
SERVES 6 // PREP TIME 15 MINS // COOK 1 HR“Sometimes there’s nothing better than a
beautifully roasted chook,” says Lewis. “This one
has its skin filled with preserved lemon and fresh
herbs, and is simply basted until golden brown.”2 Starting from the neck end,
gently separate the skin from
breast of chicken by running
your fingers under skin, keeping
it intact. You should be left with
a pocket running the full length
of each breast (if you can’t
reach the whole way, use the
end of a wooden spoon).
Spread herb butter onto breasts
under the skin and massage
to create an even layer. Place
chicken in a roasting pan, pour
over olive oil, spreading it
evenly, and season with salt.
Dot with remaining butter and
roast, basting every 15 minutes
until skin is golden and juices
run clear when a thigh is pierced
with a skewer (1-1¼ hours). Rest
for 5-30 minutes before carving.
Wine suggestion2017 Latta
Tranquil Nebbiolo Rosé Zero
SO2, Ballarat.